This combination of mellow butternut squash puree, applesauce, and chopped whole dates and yellow raisins makes for a unique and most toothsome dessert mini loaf. Few can identify the medley of flavors but they suit Thanksgiving to a "T". You can also use mashed sweet potato to replace the butternut squash. Preheat oven to 350 F. Generously grease 3 small loaf pans (8 by 4 inch) or 12-16 mini loaf pans. Flatten out some muffin liners into mini loaf pans, if desired. In a large bowl, blend the sugar, oil, eggs, squash puree, applesauce, vanilla, and lemon zest. In another bowl, stir together dry ingredients. Mix into wet batter, stirring gently but thoroughly and add nuts and dates. Spoon batter into prepared loaf pans. Bake until loaves test done (a cake tester inserted into the centre will come out almost clean). 40-45 minutes for larger loaf, 25-35 minutes for mini loaves. from the WWW MM-format by Petra ~~ltphildeb~~at;gmx.net> Converted by MM_Buster v2.0n. Posted to MM-Recipes Digest by Petra Hildebrandt ~~ltphildeb~~at;ibm.net> on Sep 26, 1999
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|Serving Size: 1 Loave (1084g)|
|Recipe Makes: 3 Loaves|
|Calories from Fat: 1195 (34%)|
|Amt Per Serving||% DV|
|Total Fat 132.8g||177 %|
|Saturated Fat 18.3g||92 %|
|Monounsaturated Fat 62.3g|
|Polyunsanturated Fat 44g|
|Cholesterol 1410mg||434 %|
|Sodium 3402.9mg||117 %|
|Potassium 889.5mg||23 %|
|Total Carbohydrate 529.2g||156 %|
|Dietary Fiber 9.4g||37 %|
|Sugars, other 519.8g|
|Protein 62.6g||89 %|
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Calories per serving: 3488
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