Preheat oven to 350. I cook in cast iron, so I butter and then lightly sugar dust a pan, and let him pre-heat with the oven. A bread loaf pan would also work fine.
Mix first five ingredients until smooth and creamy. All at once, add flour ingredients and mix until smooth - don't over work the batter. You'll make it flat.
Dump batter into the heated pan. Cook about an hour, until toothpick in the center comes out clean. Let rest for about 5 minutes before removing from pan. I used this time to rub butter over the crust to enhance the artery-clogging properties of the loaf.
In a pre-heated cast iron, it takes about 45 minutes to cook.
One acorn squash makes two batches. I nuke it with a smidge of water in the cup where the seeds used to be, spoon it out like an avocado, and whirrrrrr it in my old baby food processor. Then freeze half for later use.
Here is the one I use. I make mini loaves and give them in Christmas gift baskets, everyone seems to love this version.
2 1/2 c sugar (Recipe calls for 3, but I short it)
1 cup salad oil (I use 1 stick room temp butter, 1/2 c oil)
2 cups pumpkin puree
3 1/2 c flour
1 1/2 tsp cinnamon
1 1/2 tsp salt
3/4 tsp nutmeg (I use less, 1/4 tsp)
1/2 tsp allspice
2 tsp baking soda
2/3 c orange juice
1 c nuts (optional)
Cream sugar, oil, eggs. Add pumpkin. Sift dry ingredients together and add to pumpkin mixture alternately with orange juice. Stir in nuts last. Bake at 350 in buttered/floured loaf pans, filled 2/3 full. Test for doneness with toothpick. Regular loaf pan, 45 mins. Mini loaf, 30 mins.
Freezes very well. Makes 2 big loaves, about 7 mini's.
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