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

This tripled recipes makes FOUR 8 x 3.75 x 2.2" pans.

Preheat the oven to 350.  Grease pans.  

Whisk together:
  * 4 1/2 cups all-purpose flour
  * 3 tsp baking soda
  * 3/4 tsp baking powder
  * 3 tsp salt
  * 4 1/2 tsp ground cinnamon
  * 3 tsp ground ginger
  * 1 1/2 tsp grated or ground nutmeg
  * 3/4 tsp ground cloves

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

Beat in a large bowl until fluffy:
  * 18 tablespoons (2 1/4 sticks) butter, softened OR 1 cup vegetable shortening
  * 4 cups sugar OR 3 cup sugar plus 1 cup packed brown sugar
Beat in, one at a time:
  * 6 large eggs
Add and beat on low speed until just blended:
  * 3 cups 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 1/2 cup coarsely shopped walnuts or pecans
  * 1 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