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