Although the batter may appear thin, it bakesup into a wonderfully moist and flavorful breadthat can do double duty as dessert any night ofthe week.
- 1½ cup all-purpose flour -
- 1 tsp baking soda -
- ½ tsp salt -
- ¾ tsp cinnamon -
- ½ tsp each ginger and nutmeg -
- 1 cup butternut squash puree* -
- 1 cup packed light-brown sugar -
- ½ cup oil -
- 2 eggs, beaten -
- ¼ cup water -
- ½ cup toasted chopped pecans -
1. Preheat oven to 350°F. Grease 9x5-inch loaf pan. In bowl, combine flour, soda, salt, cinnamon, ginger, and nutmeg.
2. In separate bowl, whisk together squash, sugar, oil, eggs, and ¼ cup water. Stir flour mixture into egg mixture. Fold in pecans. Transfer mixture to prepared pan.
3. Bake in center of oven for 50–60 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Remove from pan to cool completely.
* To make butternut squash puree: Cut butternut squash or other squash in half lengthwise and remove seeds. Place squash, cut side down, on aluminum foil–lined baking sheet. Bake in center of a 375°F oven for 45–60 minutes or until flesh is very soft. Scoop out flesh; puree in food processor. Unused squash puree freezes beautifully.