3 c. sugar
1 c. salad oil
4 eggs
1 1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. mace
1/4 tsp. allspice
1 tsp. nutmeg
2/3 c. water
2 c. cooked squash (strained)
3 1/3 c. flour (plain all purpose)
2 tsp. baking soda

Sift dry ingredients together. Combine oil and sugar. Beat in eggs one at a time blending well after each egg. Blend squash into the creamed mixture. Add the flour mixture alternately with the water. Divide into 3 loaf pans. Bake at 350 degrees for 1 hour. Freezes well. Chopped pecans may be added to dry ingredients.

Make pumpkin bread with same recipe omitting more and allspice and substituting 2 cups of pumpkin for squash.