Turkish Turban Squash Bread

• 1 Turkish turban squash, halved and seeded
• 4 eggs
• 1 cup white sugar
• 1 cup dark brown sugar
• 1/2 cup applesauce
• 1/2 cup canola oil
• 1 tablespoon vanilla extract
• 1 teaspoon freshly grated ginger
• 2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 2 1/4 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cloves
• 1 cup sweetened dried cranberries (such as Craisins(R))

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place turban squash halves cut-side in a baking dish. Pour a small amount of water into the bottom of the dish.
3. Bake in the preheated oven until very soft, about 1 hour. Pour out any moisture that accumulated in the cavity of the squash. Let cool until easily handled, 10 to 15 minutes.
4. Scoop squash flesh into a large bowl. Mash until smooth. Transfer to gallon-sized freezer bags and refrigerate, 8 hours to overnight.
5. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
6. Combine 4 cups mashed squash, eggs, white sugar, dark brown sugar, applesauce, oil, vanilla extract, and ginger in a large bowl; beat with an electric mixer on medium speed until well blended, about 3 minutes.
7. Whisk all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cloves together in a separate bowl. Stir into the squash mixture with a wooden spoon until just blended. Fold dried cranberries into the batter.
8. Divide batter between the prepared loaf pans.
9. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

turkish, eggs, white sugar, brown sugar, applesauce, canola oil, vanilla, freshly grated ginger, flour, whole wheat flour, baking soda, salt, ground cinnamon, nutmeg, ground cloves, cranberries

Taken from www.allrecipes.com/recipe/258065/turkish-turban-squash-bread/ (may not work)