Sweet Tomato Butternut Squash Bread
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|1 can(s)||diced tomatoes with basil, oregano, and garlic|
|1 can(s)||cream of butternut squash soup|
|1 Tbsp||minced garlic|
|3 1/2 c||all purpose flour|
|1 1/2 c||sugar|
|1 1/2 Tbsp||baking soda|
|1 Tbsp||baking powder|
|1 c||corn or vegetable oil|
|non-stick cooking spray (olive oil)|
|flour for dusting|
Preheat oven at 325.
Beat eggs and sugar for 3 minutes. Then add oil and vanilla and beat for an additional minute.
Add all dry ingredient while stirring, then soup, garlic, and tomatoes.
Spray two loaf pans with olive oil non-stick spray and dust lightly with flour.
Separate evenly into two loaf pans and place in oven for 40 minutes or until a piece of uncooked spaghetti when inserted into the center comes out clean.