Butternut Spice Loaf

Ingredients

• 1 (2 pound) butternut squash
• 1/2 cup butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 cups self-rising flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/2 cup chopped pecans

Instructions

1. Cut squash in half lengthwise; remove seeds. Place cut side down in a shallow pan; add water to a depth of 1/2 inch. Cover with foil, and bake at 400 degrees F for one hour or until tender; drain.
2. Scoop out pulp; mash. Discard shell. Measure 1 3/4 cups pulp; reserve any remaining pulp for other uses.
3. Beat butter at medium speed of electric mixer until creamy; gradually add sugar, beating mixture well.
4. Add eggs, one at a time, beating after each addition.
5. Combine flour and spices; add to butter mixture alternately with squash, beginning and ending with flour mixture.
6. Stir in pecans.
7. Spoon batter into a greased and floured 9 x 5 inch loaf pan.
8. Bake at 350 degrees F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
9. Cool in pan on a wire rack for 10 minutes.
10. Remove from pan, and let cool completely on wire rack.