Butternut Squash Tea Bread

1/2 C. (1 stick)butter or margarine, melted, plus more at room temperature for pan
1 1/2 c. all purpose flour, plus more for pan
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. salt
1 c. packed light brown sugar
2 large eggs or egg replacement
1 c. buttercup squash puree (or any other puree, I assume)
1/2 c. coarlsley chopped pecans

1. Preheat oven to 350. Butter and flour a 9x5" loaf pan. Into a large bowl sift
together the flour, baking soda, spices, and salt; set aside.

2. In a medium bowl, whisk together sugar, eggs, squash puree, melted butter, and 1/4 cup of water. Fold squash mixture into flour mixture. Stir in pecans.

3. Pour the batter into the prepared loaf pan, and bake until toothpick comes out clean when inserted. About 1 hour. Turn bread out onto wire rack, let cool completely.