From: CSA member Janet McNeil

Serves 4 to 8

Ingredients

3 cups whole wheat or spelt flour
2 cups brown sugar or succanat
2 tsp. baking soda
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
½ tsp. baking powder
2 cups cooked pumpkin or squash (i.e. hubbard, acorn, butternut)
2/3 cup vegetable oil
3 eggs
A bit of milk so it isn’t too dry.
(I use rice milk & it turns out fine)
Optional:
¾ cup raisins
¾ cup nuts (i.e. walnuts, pecans or hazelnuts)

Directions

Pre-heat oven to 350°F.
In a large bowl, use a fork to mix the flour and the next 7 ingredients.
Add remaining ingredients & mix just until blended.
Turn batter into greased loaf pans.
Bake about 1 hour or until toothpick inserted in centre comes out clean.
Cool in pans on wire rack for 10 minutes.
Remove from pans & cool completely on racks.

Notes from Janet

I used to make this recipe from canned pumpkin. I’d buy a 28 oz. can of pumpkin, which would actually make 3 loaves if I adjusted the recipe accordingly. If you use 2 cups of pumpkin/squash, it will make 2 loaves.

I found the mixture a bit dryer w. squash than I recalled it being w. pumpkin, although it had been many, many years since I had used the recipe!? So I put in a bit of milk until it looked reasonable. You cld also probably use a bit more than 2 cups of squash to help it be wetter, but when I made it the 2^nd time, I didn’t have any more than 2 cups. (I had frozen cooked squash after cooking up a really big one).