|Granulated sugar||1 Cup (16 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Mashed cooked squash||1 Cup (16 tbs)|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Pineapple||1⁄2 Cup (8 tbs), crushed|
|Walnuts||1⁄2 Cup (8 tbs)|
In mixing bowl, combine granulated sugar, brown sugar, cooked squash, cooking oil & eggs; beat until well blended.
Stir in water.
Sift flour, baking soda, salt, nutmeg, cinnamon and ginger; add to squash mixture and mix well.
Stir in pineapple and nuts.
Turn batter into a wellgreased 9" x 5" x 3" loaf pan.
Bake in 350 degree oven for 65 to 70 minutes, or until bread is done.
Remove from pan; cool on rack.
Wrap and store overnight if desired.