Ingredients
2 cups (240g) whole grain pastry flour (or AP flour)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
½ tsp ginger
¼ tsp clove
1 cup (198g) sugar
½ cup (109g) vegetable oil
2 eggs
1 tsp vanilla
1 ½ cups Tetsukabuto squash puree (or other sweet pulp squash)
3 Tablespoon milk
Directions
Heat oven to 350F.
Grease and flour a 9” x 5” loaf pan.
In a medium bowl, whisk together flour, baking soda, baking powder, salt.
In another bowl, whisk together sugar, eggs, milk and vanilla until well incorporated and lighter in color. Slowly drizzle in oil while whisking quickly. Gently fold in squash puree.
Sift dry ingredients over wet ingredients and gradually fold in until no dry streaks remain.
Evenly pour batter into prepared pan.
Bake until a toothpick inserted in the center comes out almost clean, 50-60 minutes.
Transfer loaf pan to a wire rack and let cool for five minutes. Run a knife along edges and invert onto a plate, then let cool completely, topside up, on a rack.
Enjoy!