Buttercup Squash Tea Bread

• 1/2 cup (1 stick) unsalted butter, melted, plus more for the pan, room temperature
• 1 1/2 cups all-purpose flour, plus more for the pan
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup packed light-brown sugar
• 2 large eggs
• 1 cup Roasted Squash Puree made with buttercup squash (recipe follows)
• 1/2 cup coarsely chopped pecans
• 3 pounds squash, such as butternut, orange Hokkaido, or buttercup, halved and seeded
• Canola oil, for baking sheet
• (makes about 2 1/4 cups)

1. Preheat the oven to 350F.
2. Butter and flour a 9 x 5 x 3-inch loaf pan, and set aside.
3. Into a large bowl, sift together the flour, baking soda, spices, and salt; set aside.
4. In a medium bowl, whisk together the sugar, eggs, squash puree, melted butter, and 1/4 cup water.
5. Fold the squash mixture into the flour mixture.
6. Stir in the pecans.
7. Pour the batter into the prepared loaf pan, and bake until a cake tester inserted in the center comes out clean, about 1 hour.
8. Turn the bread out onto a wire rack, and let cool completely.
9. Preheat the oven to 400F.
10. Place the squash halves, skin side up, on an oiled rimmed baking sheet.
11. Bake until fork-tender, about 1 1/4 hours.
12. Remove from the oven.
13. Turn over; let stand until cool enough to handle.
14. Scoop the flesh into a food processor, and discard the skin.
15. Puree until smooth.
16. Refrigerate squash puree in an airtight container up to 4 days or store in the freezer up to 1 month.

unsalted butter, flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, salt, lightbrown sugar, eggs, pecans, butternut, canola oil

Taken from www.epicurious.com/recipes/food/views/buttercup-squash-tea-bread-393318 (may not work)