Butternut Spice Loaf
  • 1 (2-pound) butternut squash
  • 1⁄2 cup butter, softened
  • 1 1⁄2 cups sugar
  • 2 large/jumbo eggs
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon soda
  • 1⁄2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1⁄2 teaspoon nutmeg
  • 1⁄2 teaspoon allspice
  • 1⁄4 teaspoon ginger
  • 1⁄2 cup pecans, chopped
  1. CUT squash in half lengthwise; remove seeds. Place cut side down in a shallow pan; add water to depth of 1⁄2 inch. Cover with foil and bake at 400 degrees for 1 hour or until tender; drain. Scoop out pulp; mash. Discard shell. Measure 1 3⁄4 cups pulp; reserve any remaining pulp for other uses.
  2. BEAT butter, gradually adding sugar; beat well. Add eggs one at a time, beating after each addition.
  3. COMBINE flour, baking soda, baking powder, and spices; add to butter mixture alternately with squash, beginning and ending with flour mixture. Stir in pecans. Spoon batter into greased & floured 9x5x3 inch loafpan and bake at 350 degrees for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. (Or bake in 4 mini loaf pans for 50 minutes.)
  4. COOL in pan (s) on a wire rack for 10 minutes. Remove from pan (s), and let cool completely on wire rack