Butternut Squash Loaf - cooking recipe

Ingredients

2 (11 to 12 oz. each) pkg. frozen butternut squash puree, thawed
4 eggs, lightly beaten
1 1/2 c. light brown sugar
1/2 c. vegetable oil
1 c. dark raisins
1/2 c. walnuts, chopped
2 Tbsp. grated orange peel
3 c. flour
3 Tbsp. pumpkin pie spice
1 tsp. baking soda
2 tsp. salt

Preparation

Preheat oven to 350\u00b0. Grease a 9 x 5-inch loaf pan.
In bowl, combine squash, eggs, sugar and oil.
Remove 1 tablespoon raisins and 1 tablespoon walnuts.
Stir in remaining raisins, walnuts and orange peel.