Here I had some roasted and mashed squash - I don't remember what kind - just sitting in the fridge, cold and a little sludgy and not very appealing.
Then I used My Baking Addiction's recipe for Butternut Squash Bread and voila!
Of course I used a lot more squash puree than was called for (I was determined to use up what I had) and I put raisins in and I had to bake it longer than the recipe said ... but I'm happy with how it came out! Super moist and tasting very seasonal.
Of course, I did under-mix it a bit. I am always anxious to avoid over-mixing a quick bread, since that causes gluten to develop, making the bread tougher instead of more tender. But under-mixing means ingredients do not get well incorporated, and lucky Foodgoat gets a mouthful of baking soda in his slice of bread.
Now that I think about it though, I guess I could have mixed the baking soda well into the flour before I had to mix in the wet ingredients. Just like the original recipe said.