Pumpkin Bread with kabocha squash

Ingredients

2 cups Kabocha squash (or pumpkin puree)

1  2/3 cups sugar

2/3 cups vegetable oil

2 teaspoons vanilla

4 eggs

3 cups unbleached all purpose flour

½ cup coarsely chopped nuts

½ cup raisins, if desired

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon ground cloves

Steps

Move oven rack to lower than middle position so that tops of pans will be in center of oven.
Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches

Stir together squash, sugar, oil, vanilla and eggs in large bowl.
Stir in remaining ingredients. Pour into pans.

Bake 8-inch loaves 50 to 60 minutes, until toothpick inserted in center comes out clean.
Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and
 place top side up on wire rack. Cool completely, about 2 hours, before slicing.
Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days

I tweaked the gold medal flour recipe... Delicious!