Butternut Squash Bread

1 (2-pound) butternut squash
1/2 cup butter, softened
1 1/2 cups sugar
2 large/jumbo eggs
2 cups unbleached all-purpose flour
1 teaspoon soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ginger
1/2 cup pecans, chopped


Cut squash in half lengthwise; remove seeds. Place cut side down in a shallow pan; add water to depth of 1/2 inch. Cover with foil and bake at 400 degrees for 1 hour or until tender; drain. Scoop out pulp; mash. Discard shell. Measure 1 3/4 cups pulp; reserve any remaining pulp for other uses. Beat butter, gradually adding sugar; beat well. Add eggs one at a time, beating after each addition. Combine flour, baking soda, baking powder, and spices; add to butter mixture alternately with squash, beginning and ending with flour mixture. Stir in pecans. Spoon batter into greased & floured 9x5x3 inch loafpan and bake at 350 degrees for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. (Or bake in 4 mini loaf pans for 50 minutes.) Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s), and let cool completely on wire rack.