I love baking and experimenting with different ingredients, this recipe was created thanks to the inspiration that my grandmother planted in me.
She used to make a delicious butternut squash bread, the only thing I did was add one or two ingredient to make it even more delicious.
It is fluffy, with a texture and flavor that will impress you, you never would believe that this is a butternut squash and carrot bread.
My grandmother baked delicious breads and every time I try to recreate one of the recipes that she made my house smell like nostalgia, and transports me to my childhood, sitting at the kitchen watching my grandmother created new recipes.
Hope you like this bread is full of love and delicious memories.
And today we are celebrating all the things orange, because fall is everywhere. Come with us and be part of the #SundaySupper family and enjoy all the recipes.

INGREDIENTS

• 6 eggs
• 1 cup brown sugar
• 1/2 cup sugar
• 2 sticks of melted butter
• 4 cups flour
• 1 tablespoon baking powder
• 1 cup of butternut squash puree
• 1 cup shredded carrots
• 1 tablespoon cinnamon
• 1 teaspoon vanilla
• 1/2 cup raisins
• 1 pinch of salt

DIRECTIONS

Preheat oven to 350 degrees F.

In a mixer, beat eggs and gradually add the 2 sugar and butter, beat for 5 minutes.

Sift flour, baking powder, cinnamon and pinch of salt in a bowl.

To the egg mixture add vanilla and grated carrot, alternate squash puree with flour, beat until everything is well incorporated, about 5 minutes more.
Finally add the raisins and stir well.

Pour into greased and floured style Bunt pan, bake for 50 minutes.

Remove from oven and let cool in pan for 10 minutes, unmolding the bread and place on a rack to cool completely.

This recipe makes 12 servings.