BUTTERCUP SQUASH TEA BREAD

Buttercup Squash Tea Bread image

Provided by Martha Stewart

Yield Makes 1 nine-by-five-inch loaf

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, melted, plus more at room temperature for pan
1 1/2 cups all-purpose flour, plus more for pan 1 teaspoon baking soda
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground clove
1/4 teaspoon salt
1 cup packed light-brown sugar
2 large eggs
1 cup Roasted Squash Puree made with buttercup squash
1/2 cup coarsely chopped pecans

Steps:

Preheat oven to 350 degrees. Butter and flour a 9-by-5-by-3-inch loaf pan, and set aside. Into a large bowl, sift together the flour, baking soda, spices, and salt; set aside.
In a medium bowl, whisk together sugar, eggs, squash purÃ©e, melted butter, and 1/4 cup water. Fold squash mixture into flour mixture. Stir in pecans.
Pour the batter into the prepared loaf pan, and bake until a cake tester inserted in the center comes out clean, about 1 hour. Turn bread out onto a wire rack, and let cool completely.