Acorn Squash Quickbread

Earlier in the week I roasted an acorn squash. Then we ordered Thai food. Days later, the little squash sat forgotten in the fridge with nothing to go with in any sort of meaningful future meal kind of way. So I mashed it up-- leaving some big chunks though- and readied my mixin arm for a quickbread... something a little sweet but also not altogether unhealthy. The result was a moist, sweet-enough-for-me, bread that could be breakfast or dessert (in my case it was both, plus midnight snack). Walnuts would be a nice addition to this one too when I'm done being a nut-phobe where our nina is concerned. A keeper. Definitely make this one again.

2 c. white sugar
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1 c. sunflower oil
1 c. water
2 c. unbleached white flour
1 c. whole wheat flour
1/2 c. wheat germ
2 c.+ acorn squash, cooked, cooled & mashed
4 eggs


Combine dry ingredients. Add water, oil and squash. Pour 1/2 full into 3 greased and floured 9"x5" loaf pans.

Bake at 325 degrees for 1 hour and 15 minutes or when toothpick inserted in middle comes out clean.