2 tbsp. yeast, dissolved in
1/2 c. warm water
1 3/4 c. warm water
1 egg
1 tbsp. salt
1/2 c. brown sugar
1 tbsp. shortening
2 tbsp. pumpkin pie spice
1 c. warm strained squash

Dissolve your yeast in the warm water, put aside. In a large bowl, put the shortening, egg, salt, brown sugar, pumpkin pie spice and squash. Pour over this the warm (relatively hot) water. Cool to lukewarm. Add 2 cups of flour all at once and beat until smooth. Then add the rest of the flour, taking it out of the bowl when too stiff to beat and working it with your hands until smooth and elastic, about 8 to 10 minutes.

Put into a large greased bowl, cover and leave it in a warm place to rise until double in bulk, about 1 hour. Punch down and shape into loaves, grease pans and put the shaped loaf in the bread pan. Cover and leave to rise in a warm place. When doubled in bulk, bake at 375 degrees F. for 50 minutes or until done. Bread is done when it sounds hollow when tapped on top.