SQUASH TEA BREAD

Adapted from eatingwell.com

1 medium Winter Squash
1 1/3 cup all-purpose flour
1 cup whole-wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/2 cup butter
1 cup sugar
1/2 cup brown sugar
3 large eggs

Preheat oven to 350°F. halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake until soft, about 50 minutes. Cool, scrape out the flesh and set aside 1  1/2 cups for this recipe. Lightly oil and flour a 9-by-5-inch loaf pan. Whisk together flours, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined. In a mixing bowl, cream butter and sugars together. Add eggs one at a time, beating well between each addition. Beat in squash puree. Turn off the mixer, add the dry ingredients and beat at low speed until combined. Scrape into the prepared loaf pan. Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 55 to 70 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.