Ingredients

• 2/3 cup all-purpose flour
• 1/2 cup whole-wheat pastry flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 3/4 cup squash puree, (see Tip)
• 1/2 cup sugar
• 1/4 cup honey
• 1/4 cup canola oil
• 1 large egg
• 1 large egg white

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Cooking Directions

Step 1

Preheat oven to 350°F. Lightly oil and flour a 9-by-5-inch loaf pan.

Step 2

Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.

Step 3

Beat squash puree, sugar, honey and oil in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in egg and egg white. Turn off the mixer, add the dry ingredients and beat at low speed until combined. Scrape into the prepared loaf pan.

Step 4

Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.