Ingredients

2/3 cup  all-purpose flour 1/2 cup   whole-wheat pastry flour 1/2  teaspoon baking powder 1/4 teaspoon   baking soda 1/2  teaspoon ground cinnamon 1/2  teaspoon ground ginger 1/4 teaspoon   salt 1/8 teaspoon  ground allspice 1/8 teaspoon   ground cloves 3/4  cup squash puree (see Tip) 1/2 cup   sugar 1/4 cup  honey 1/4 cup   canola oil 1   large egg 1   large egg white Tip: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or simply use frozen (thawed) or canned squash puree. Find frozen squash puree near other vegetables in the freezer section and canned squash near the canned pumpkin.

Description

Squash Tea Bread, Recipe

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