Curried Squash Bread

From Amy Theilen’s “The New Midwestern Table”

makes 1 loaf

Unsalted butter, at room temperature, for the pan

1 1/2 cups Whole Wheat Flour - Pastry,

1 tsp curry powder

1 tsp baking powder

1/4 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1 cup sugar

8 Tbs butter (1 stick) melted

2 large eggs

1 cup squash puree or canned pumpkin

1/4 cup whole milk

Preheat the oven to 350 degrees. Rub a 9x5 inch loaf pan with a little butter and coat it with a thin layer of flour, tapping out the excess flour. Stir together the flour, curry powder, baking soda, baking powder, salt, cinnamon, and cloves in a medium bowl.

In the bowl of a stand mixer blend the sugar and butter together with the paddle attachment. Beat in one egg and whip until lightened. Add the second egg and whip until thickened, pale yellow, creamy and fluffy. Add the squash puree and beat until combined. Add the milk, then the flour mixture to the batter and stir by hand until just combined.

Pour the batter into the prepared loaf pan and bake until a tester comes out clean, 60 to 65 minutes. Unmold the bread while it is still warm, but let it cool completely on a wire rack before slicing.