Hubbard Tea Bread
| 1 1/4 C. Flour | 1 C. wheat flour |
| 2 Tsp. baking powder | 3/4 Tsp. baking soda |
| 3/4 Tsp. salt | 3/4 Tsp. allspice |
| 3/4 Tsp. cinnamon | 1 C. grated squash |
| 3 eggs | 1/3 C. sugar |
| 1/4 C. honey | 1 Tbsp. melted butter |
| 1 C. chopped dates | 1/2 C. golden raisins |
| 1/4 C. currents | 1/2 C. chopped walnuts |
| 1 C. confectioners' sugar | 1/2 Tbsp. lime juice |
Sift white flour, wheat flour, baking powder, baking soda, salt, allspice & cinnamon together. Set aside. Mix grated squash, eggs, sugar, honey & butter. Add flour, mix well. Add dates, raisins, currants & walnuts. Place in a loaf pan sprayed with baking spray and floured. Bake in 325 degree oven for 1 hour. Remove from oven and let set for 10 minutes. Remove from pan and cool. When cool, drizzle icing glaze over the top of loaf.
