Butternut Squash Bread

makes one 9" loaf

1 3/4 cups unbleached all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1 cup butternut squash puree

3/4 cup firmly packed brown sugar

1/2 cup unsalted butter, room temperature

2 eggs

1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees. Lightly grease a large bread pan.

2. Sift together the flour, spices, baking soda, salt, and baking powder. Set aside.

3. Cream together the butter and sugar until light and fluffy. Beat in the two eggs. Mix in the vanilla. Alternately add in the butternut squash puree and the sifted dry ingredients.

4. Spoon the batter into the prepared bread pan.

5. Bake for 45-55 minutes, or until a knife or toothpick inserted into the center of the bread comes out clean. Remove from oven, then let cool in pan for 10 minutes on a wire rack. Remove bread from pan and allow to cool completely. Wrap in aluminum foil or plastic wrap.