There are hundreds of dozens of recipes for pumpkin bread on the web. I'm posting this mostly because I finally tweaked one just so, and I want to remember it, damn it. It's good.
Squash Bread (adapted from Simply Recipes)
1 cup all purpose flour
1/2 cup spelt
1/2 teaspoon of salt
1/2 cup white sugar
1/2 cup brown sugar
1 t. baking soda
1/2 t. ground ginger
1/2 t. cinnamon
1/2 t. freshly ground nutmeg
1/2 t. allspice
1 cup squash purée*
1/4 cup water
1/2 cup melted coconut oil
1/2 cup chopped walnuts
1) Preheat oven to 350°F. Grease a normal sized loaf pan.
2) Mix all the dry ingredients together in a good sized bowl.
3) Crack the eggs into a medium bowl, and beat them up with a fork. Or a whisk. Add the squash and the water; stir to mix. Add the melted coconut oil.
4) Add the wet ingredients to the dry, and stir until just combined.
5) Add the walnuts. Oh, fine. Leave them out if you must.
6) Bake in that greased loaf pan until done - about 50 minutes - but check it with a cake tester to make sure it's done in the middle.
7) Cool on a rack for about 10 minutes, then remove from pan to finish cooling.
*I have no interest in eating winter squash, ever. I just don't like it. But I always seem to end up with an acorn squash or three butternuts - they're like the fall version of pass-along zucchini - and I don't like to waste. So I cut them in half, scoop out the seeds, and roast the squash cut side down on a silpat. When it's cool, I scoop the flesh out, buzz it in the food processor, and freeze it in 1 cup portions. It's good for quick breads or muffins, it gives body to a batch of chili, and I use it in a streamlined version of a pumpkin yeast bread from Baking With Julia (in which I leave out all of the crunchy bits and which I think I'll post later in the week).