1/2 c. maple syrup
1 c. brown sugar
1 c. salad oil
3 eggs, slightly beaten
2 c. squash or pumpkin puree
3 c. unbleached flour
1 1/4 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
3/4 c. walnuts, optional
3/4 c. raisins, optional

Mix first 4 ingredients in large bowl. Beat in squash. Stir together flour, baking soda, baking powder and spices. Add to squash mixture and stir until blended. Pour batter into 2 greased and floured 5 x 9 inch loaf pans. Bake for 55-65 minutes until done. Cool 10 minutes in pans; turn out onto racks and cool.