Sweet Potato & Squash Loaf

This is a slightly altered recipe, found to use up the rest of the squash and sweet potato from yesterday’s custard. It’s baking in the oven right now and, hopefully, will be another place I can use mashed veggies in a manner the kids will accept and enjoy.

Ingredients:

1 3/4 cups flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon

1 1/3 cups sugar
1/3 cup butter, softened
2 eggs
1 cup mashed sweet potato and squash

1/3 milk

Preheat oven to 350F. Sift together flour, baking powder, baking soda, salt, and cinnamon. Beat together sugar, butter and eggs until light and fluffy. Blend in sweet potato and squash. Add the sifted dry ingredients alternately with milk in three additions. Do not overbeat between each addition.

Pour batter into a greased pan and bake about 1 hour or until bread tests done.