This recipe was originally designed to be made from either squash or pumpkin, after a few pour reviews, I discovered canned pumpkin to be too heavy, so I'm omitting the substitution of pumpkin puree. I make this bread every year and hope others with buttenut in their garden will give it a try.

Ingredients

flour↗1 1⁄4 cups
baking soda↗1 teaspoon
salt↗1⁄2 teaspoon
pumpkin pie spice2 1⁄2 teaspoons
(3 1/2 ounce) package instant pudding mix (vanilla, lemon, coconut, etc.)1
eggs↗2
sugar↗3⁄4 cup
oil3⁄4 cup
butternut squash (cooked and mashed)↗1 cup
vanilla↗2 teaspoons
pecans (chopped)↗1⁄2 cup

Step-by-step instructions

1
Preheat oven to 350°F.
2
Place flour, soda, salt, spices and dry pudding mix in bowl.
3
Beat eggs well in another bowl, add oil, sugar, squash and vanilla to beaten eggs.
4
Combine squash mixture with flour mixture by hand. Mix until just moist.
5
Stir in chopped nuts.
6
Pour into greased large loaf pan.
7
Bake at 350°F for 1 hour or till knife comes out clean.

Source: food.com

Original recipe ↗

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