Butternut Squash Spice Bread

From Vegetarian Times, October 2007.

• Ready In: 2 hrs 25 mins
• Serves: 8
• Yields: 1 loaf

Ingredients

• 1  medium  butternut squash, halved and seeded
• 1  tablespoon maple syrup
• 1 1⁄2 cups  spelt flour or 1 1⁄2 cups all-purpose flour
• 1⁄2 cup sugar
• 1⁄2 cup walnuts, plus
• 2  tablespoons  chopped walnuts, divided
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground allspice
• 1⁄4 teaspoon salt
• 2  eggs
• 1⁄4 cup canola oil
• 1⁄3 cup plain soymilk (unsweetened)
• 1  tablespoon vanilla extract

Directions

1. Preheat oven to 350°F.
2. Coat baking sheet with cooking spray.
3. Place squash halves cut-side down on baking sheet.
4. Bake 40 to 45 minutes, or until soft. Cool.
5. Scoop flesh from skin, mash with maple syrup, and set aside.
6. Coat a loaf pan with cooking spray.
7. Combine spelt flour, sugar, walnuts, baking powder, baking soda, cinnamon, allspice, and salt in large bowl.
8. Lightly beat eggs in separate bowl. Whisk in oil, soymilk, and vanilla until smooth.
9. Fold squash into liquid ingredients with spatula.
10. Stir squash-liquid mixture into flour mixture.
11. Pour batter into prepared pan, and sprinkle with remaining 2 Tbs. walnuts.
12. Bake 60 minutes, or until toothpick inserted in center comes out clean.
13. Cool 20 minutes on wire rack, then unmold and cool completely.