This quick bread is extremely moist and is very similar to pumpkin bread – but is a little healthier, since it doesn’t come out of a can.
Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius and set an oven rack in the middle position. Line a loaf pan with Gefen Parchment Paper.
Whisk together the flour, sugars, pumpkin spice, baking soda, and salt in a mixing bowl.
Add the butternut squash puree, oil, water, and eggs. Mix until combined. Make sure that nothing from the dry mixture is left at the bottom of the bowl.
Pour the batter into the pan. Bake for 65 to 75 minutes, or until a cake tester inserted into the center comes out clean.
Remove and let cool for 10 minutes before moving to a cooling rack.
If you don’t have or want to make pumpkin spice, you can use one teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon cloves.
This recipe originally appeared on The Taste of Kosher.