Harvest Tea Loaf
DirectionsCream shortening and surgar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder, soda, salt and spices.
Reserve 1/4 cup flour mixture and work it into the dates and nuts.
Add flour mixture to squash mixture.
Stir dates and nuts into batter.
Turn batter into greased 9 x 5 x 3-1/2 inch pan.
Bake at 350F about 1 hour or until done.
Makes 1 loaf.