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Parve
Easy
1 Hour, 30 Minutes
Diets 
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.
1 and 3/4 cups (240 grams) all-purpose flour
1 cup (200 grams) white sugar
1/2 cup (220 grams) brown sugar, packed
2 teaspoons pumpkin spice (see note)
1 teaspoon Gefen Baking Soda
1/4 teaspoon salt
1 cup (200 grams) butternut squash puree (from about 3/4 kilogram / 1 and 2/3 pounds butternut squash)
1/2 cup (120 milliliters) oil
1/3 cup (80 milliliters) water
2 large eggs
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.
This recipe originally appeared on The Taste of Kosher.
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