Acorn Squash Bread

Preheat oven to 350ºF. Coat a 9×5-inch metal loaf pan with baking spray, and place oven rack in lower center position.

In a medium mixing bow, whisk together pureed squash, applesauce, sugar, and eggs; set aside. In a large mixing bowl, whisk together flour, nutmeg, baking soda, baking powder, salt, cloves, and cinnamon. Pour squash mixture into flour mixture and whisk until no dry lumps remain.

Spread batter evenly in prepared loaf pan and bake for about 1 hour. The bread is done when a wooden skewer inserted in the center (and all the way down to the bottom of the pan) comes out clean.

Remove bread from oven and rest for 10–15 minutes before unmolding. Allow bread to cool completely on a rack before slicing.

Notes:
1. To roast squash, preheat oven to 400ºF. Cut squash in half, scoop out and remove seeds. Place halves, cut side down, on half sheet pan. Pierce skin with knife in several places. Bake for about 30 minutes or until the outer skin softens and gives under pressure. When cool enough to handle, scoop flesh from skins and use a food processor to puree (you can skip this step if your squash doesn’t have a stringy texture).
2. Freeze the roasted, pureed squash in 1-cup portions so you can bake a fresh loaf whenever the mood strikes.
3. Baked loaves freeze beautifully when wrapped well in plastic followed by heavy-duty foil, being sure to seal very well. Thaw, wrapped, in the fridge overnight.