3 1/2 c. sifted flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. pumpkin pie spice
1/2 c. oil
3 c. sugar (may be half brown, half white)
2/3 c. water (save from cooking squash); cool
2 c. cooked summer crookneck squash, strained
1 c. chop nuts
2 tsp. baking soda
1 1/2 tsp. salt
4 eggs

Sift dry ingredients. Add remaining ingredients and mix well. Divide and pour into 2 greased loaf pans. Bake at 325 degrees for approximately 1 1/2 hours. Cool before removing from pans. Freezes well. Makes good muffins too.

Reduce water if squash is very juicy.