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Made with butternut squash puree, this sweet tea bread is a treat at breakfast -- or as a snack anytime.

Martha Stewart Living, October 2003

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Yield:
Makes 1 nine-by-five-inch loaf
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Ingredients

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Directions

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  • Preheat oven to 350 degrees. Butter and flour a 9-by-5-by-3-inch loaf pan, and set aside. Into a large bowl, sift together the flour, baking soda, spices, and salt; set aside.

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  • In a medium bowl, whisk together sugar, eggs, squash purée, melted butter, and 1/4 cup water. Fold squash mixture into flour mixture. Stir in pecans.

  • Pour the batter into the prepared loaf pan, and bake until a cake tester inserted in the center comes out clean, about 1 hour. Turn bread out onto a wire rack, and let cool completely.

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