To make your own squash puree: I cut a butternut squash in half and remove the seeds. I drizzle with a bit of oil. Then place flesh side down onto a baking sheet (I line with parchment paper). And bake at 400oF for 45-60 minutes (depending on the size of the squash. Then remove and allow to cool. I then scrape out the flesh and place in a food processor to turn into a puree. Then measure and use in the bread. You can also just use canned butternut squash puree.

Preheat and prepare pan. Preheat oven to 350°F (180℃). Spray a 9x5” loaf pan with non-stick cooking spray or grease with butter, or line with parchment paper. Set aside.

Combine dry ingredients. In a mixing bowl, whisk together flour, baking soda, salt, nutmeg, cloves, ginger and cinnamon. 1 ¾ cups (220 g) all-purpose flour 1 teaspoon baking soda ½ teaspoon salt ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon ground ginger 1 ½ teaspoons ground cinnamon

Combine wet ingredients. In a second large mixing bowl whisk together oil, sugars, eggs, pureed butternut squash, and orange juice (or water) until combined. ½ cup (120 mL) vegetable oil ¾ cup (150 g) granulated white sugar ½ cup (107 g) packed light brown sugar 2 large eggs 1 ½ cups (341 g) butternut squash puree ¼ cup (60 mL) orange juice

Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined.

Bake. Pour the batter into the prepared loaf pan and bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack.

Storage: Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.