Pureed winter squash, honey and sugar give this tea bread a round, rich sweetness. It's terrific warm with a little pat of butter for breakfast, snack or even dessert and of course afternoon tea, if you're so inclined.

Makes 1 loaf, for 8 slices

ACTIVE TIME: 15 minutes

TOTAL TIME: 1 3/4 hours (including cooling time)

EASE OF PREPARATION: Easy

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

1. Preheat oven to 350°F. Lightly oil and flour a 9-by-5-inch loaf pan.
2. Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.
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.
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.

NUTRITION INFORMATION: Per slice: 225 calories; 8 g fat (1 g sat, 4 g mono); 26 mg cholesterol; 37 g carbohydrate; 3 g protein; 2 g fiber; 164 mg sodium; 94 mg potassium.
2 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 1/2 other carbohydrate, 1 fat

TIP: Tip: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or simply use frozen (thawed) or canned squash puree. Find frozen squash puree near other vegetables in the freezer section and canned squash near the canned pumpkin.

MAKE AHEAD TIP: Tightly wrap in plastic wrap and freeze for up to 6 months. Unwrap and thaw on a wire rack at room temperature for 4 hours.

Hmmmm! So moist and delicious! Beware, it's hard to have only one slice. I actually made muffins instead of bread to cut down on cooking time. I got 9 muffins from the recipe. Definitely going to double recipe and freeze a bunch since they are so wonderful!

Anonymous, Ellicott City, MD

This is a keeper! I would use 1/3 cup of sugar next time, but I prefer things less sweet. I too would double or triple the recipe as well b/c it doesn't make much as the bread barely rises & only came out to 2 or 3 inches high.

Anonymous, Valley Cottage, NY

I made this again with less sugar & it wasn't as good. I think it needs to be sweet to have the other flavors pop. I did double the recipe & increased the cooking time by almost double & it cooked beautifully.

Anonymous, Valley Cottage, NY

Since I didn't have enough squash in the house, I used mashed banana to make up the difference. I also used a middle eastern spice blend (ras el hanout) instead of all the individual spices listed. Add some chopped dried mango and nuts for an exotic twist. I highly recommend it!

Anonymous, Old Orchard Beach, ME

Awesome!!

Anonymous

I used canned pumpkin in place of the squash. Great recipe!!!

Anonymous, Hilton, NY

Made this twice now, both times with freshly mashed squash. Delicious!

Anonymous, Peekskill, NY

I made these as muffins also (doubling the recipe). I suddenly found myself with neither honey nor maple syrup (which I thought would do in a pinch). Instead I used molasses and it worked really well. Instead of roasting the squash, I just steamed it for about 10 minutes and then mashed it.

Caitlin, Cambridge, MA

I made this with Kabocha Squash (common in Japan, but also available in the states). The Kabocha has a sweeter flavor, like the "sweet potato" of squashes. Highly recommended!

Ginny & David, Yokosuka, JA