This loaf can be made with any cooked mashed squash, yams, or sweet potatoes.

Preheat the oven to 350.  Grease a 9x5" loaf pan.

Whisk together:
  * 1 1/2 cups all-purpose flour
  * 1 tsp baking soda
  * 1/4 tsp baking powder
  * 1 tsp salt
  * 1 1/2 tsp ground cinnamon
  * 1 tsp ground ginger
  * 1/2 tsp grated or ground nutmeg
  * 1/4 tsp ground cloves

Combine in a small bowl:
  * 1/3 cup milk or water
  * 1/2 tsp vanilla

Beat in a large bowl until fluffy:
  * 6 tablespoons (3/4 stick) butter, softened OR 1/3 cup vegetable shortening
  * 1 1/3 cups sugar OR 1 cup suar plus 1/3 cup packed brown sugar
Beat in, one at a time:
  * 2 large eggs
Add and beat on low speed until just blended:
  * 1 cup cooked or canned pumpkin puree

Add the flour mixture in 3 parts, alternating with the milk mixture, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.

Fold in:
  * 1/2 cup coarsely shopped walnuts or pecans
  * 1/3 cup raisins or chopped dates

Pour into the prepared pan and spread evenly.  Bake until a toothpick or skewer inserted in the center comes out clean, about 1 hour.  Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.


source: Joy of Cooking
tags: vegetarian, can be made pareve