We’re in the phase of the year where we try to use up everything that is in our freezer. That way, when it finally thaws completely, we can turn off the freezers and give them a good old fashioned cleaning.

Because nothing is grosser than finding….whatever it is…. stuck to the bottom of your freezer. Unless it’s KNOWING exactly what that whatever it is actually is.

So this morning, one of our kiddos made up a batch of squash bread. This is a comfort food that we eat a lot of the time in the fall, not so much the spring. But one of the loaves already disappeared, so it looks like no one’s complaining!

Here’s our family recipe. Enjoy!

Squash Bread

(Makes two 8×4 loaves.)

3/4 C butter, softened

2-2/3 C sugar

4 eggs

2 C squash puree (thawed, if frozen)

3-1/3 C flour

1-1/4 C water

2 tsp baking soda

1-1/2 tsp salt

1/2 tsp baking powder

1 tsp cinnamon

2 tsp ground cloves

Preheat the oven to 350 degrees. Grease two 8×4″ bread pans. Cream together butter and sugar. Add eggs, squash, and water. Mix well, and then add flour, baking soda, salt, baking powder, cinnamon and cloves. Optional: 2/3 C nuts or raisins. (We love pecans!!!) Pour batter into two prepared loaf pans. Bake for an hour to an hour and fifteen minutes, or until toothpick inserted comes out clean.

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