2/3 cup all-purpose flour
1/4 cup whole-wheat pastry flour
1/4 cup tapioca flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
3/4 cup acorn squash puree,
1/4 cup sugar
1/4 brown sugar
1/4 cup honey
1/4 cup walnut oil
1 large egg
1 large egg white
1/2 cup toasted pecans
- Preheat oven to 350 °F. Lightly oil and flour an average size loaf pan.
- Combine all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, allspice and cloves in a medium bowl until combined.
- Beat squash puree, sugars, honey and oil in a large bowl with an electric mixer at medium speed until smooth, about 1 minute or so. Beat in egg and egg white. Turn off the mixer, add the dry ingredients and beat at low speed until combined about 90 seconds. Scrape into the prepared loaf pan.
Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.
Tip: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or you can use frozen (thawed) or canned squash puree. Many types of winter squashes are plentiful this time of the year. Find them in the produce market or at late-run farmer’s markets.