This is a slightly sweet snacking break, also perfect with spicy stews. You could substitute any winter squash here. If you use any amount of whole grain flour, you’ll need to up the liquid some as the whole grain absorbs more liquid. Other ground spices to use could be mace, ginger, or cloves.
1 1/4 c flour, white, whole grain, or a combination
4 T sugar
1 t baking soda
1/4 t nutmeg
1/4 t cinnamon
1/4 t allspice
1/4 t salt
2 T vegetable oil
1/4 – 1/3 c orange juice or apple juice; or milk, milk substitute; or even water
1 c cooked spaghetti squash strands
3 T dried fruit
1. Preheat oven to 350°F. Grease a 9″ x 5 ” loaf pan, or an 8″ x 8″ square baking pan. Set aside.
2. Combine flour, sugar, baking soda, spices, and salt. In another bowl, beat together eggs, oil, and juice. Gradually beat dry ingredients into egg mixture, add more liquid if the batter seems too dry. Stir in squash and dried fruit.
3. Transfer to prepared baking dish. Bake for about 40 minutes, until a toothpick inserted into the center comes out clean. Start checking around the half-hour mark.