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Preheat oven to 350*. Grease 4 mini loaf pans (or 2 regular loaf pans, but longer cooking time) and dust with flour. Beat eggs in a large bowl. Add sugar, oil, and vanilla to eggs. Sift together flour, cinnamon, baking soda and baking powder and add to egg mixture. Fold in squash and nuts and stir until just mixed. Pour in loaf pans, filling half full. Bake for 25- 30 minutes (mini loaf pans) or an hour and 5 minutes for regular loaf pans. Cooking times vary upon moisture of squash also. Cool before slicing.
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
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Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving