Sift dry ingredients together in large mixing bowl. In a separate bowl combine oil, sugar, reserved water, squash puree and eggs. Add all wet ingredients to dry ingredients, mix well. Fold in nuts if desired.
Grease 2 bread pans, divide batter and pour into pans.
(May also use muffin tins or mini- bread pans)
Bake ~~at; 325 degrees for 60-75min (30min for mini-breads).
Bread is done when toothpick or knife comes out clean.
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|Serving Size: 1 Serving (179g)|
|Recipe Makes: 16|
|Calories from Fat: 134 (22%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 105.8mg||33 %|
|Sodium 254.8mg||9 %|
|Potassium 238.7mg||6 %|
|Total Carbohydrate 106.2g||31 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 102.4g|
|Protein 13.7g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 609
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