Butternut Squash Little Loaves

Plump dates in warm water for 20 minutes, drain and chop. Plump raisins in warm water for 20 minutes and drain.

In large bowl, blend together sugar, oil, eggs, squash puree, applesauce, vanilla and lemon zest. In another bowl, stir together flour, baking powder, baking soda, cinnamon, ginger and salt. Mix into wet batter, stirring gently but thoroughly. Stir in dates, raisins and nuts.

Spoon batter into 3 generously greased (8- by 4-inch) loaf pans or 12 to 16 mini-loaf pans. Bake at 350 degrees until toothpick inserted in center comes out almost clean and tops are browned, 45 to 55 minutes for larger loaves, 25 to 35 minutes for mini-loaves.

This recipe yields 24 to 30 servings.

Each serving: 331 calories ; 70 mg sodium; 38 mg cholesterol; 18 grams fat; 43 grams carbohydrates; 4 grams protein; 0.55 gram fiber.