Autumn Butternut Squash Bread

This is a great, moist spice bread I made to use up some of my leftover plain roasted squash(but you could use any squash puree) You could also add apple chunks, or raisins in place of nuts. I don't like breads really sweet, so add another 1/2 C sugar if you do.

• Ready In: 1 hr 20 mins
• Yields: 2 large loaf pans

Ingredients

• 2  cups  all purpose flour
• 1 1⁄3 cups whole wheat flour
• 1⁄2 teaspoon baking powder
• 2  teaspoons baking soda
• 1  teaspoon salt
• 1  teaspoon cinnamon
• 1  teaspoon nutmeg, freshly grated
• 2⁄3 cup shortening or 2⁄3 cup butter
• 2  cups sugar
• 2  teaspoons pure vanilla extract
• 4  eggs
• 2  cups  butternut squash, roasted and mashed
• 2⁄3 cup apple cider
• 2⁄3 cup walnuts, chopped

Directions

1. Preheat oven to 350 degrees and grease 2 large loaf pans.
2. Whisk dry ingredients together.
3. In separate bowl, cream shortening, sugar and vanilla.
4. Add eggs one at a time until smooth.
5. Mix in squash and apple cider.
6. Incorporate dry ingredients slowly, mixing until smooth.
7. Add nuts and mix.
8. Fill pans and bake in oven for 45-60 minutes.