3/4 c. yellow corn meal
3/4 c. flour
4 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. salt
1/2 c. soft butter
1/4 c. packed brown sugar
2 eggs
1 1/2 tsp. lemon juice
1 c. pureed cooked squash-pumpkin (use winter squash)
1/4 c. milk

Preheat oven to 350 degrees. Combine corn meal, flour, baking powder, spices, and salt. Cream butter; add sugar and beat until light. Add lemon juice, squash/pumpkin, and milk.

Beat together, then gradually add dry ingredients until well combined. Pour batter into Pam-sprayed medium-size loaf pan. Bake for 50 minutes, or until a skewer inserted in the center comes out clean. Cool in pan for 10 minutes; remove and cool on rack. (1 ounce serving = 1 bread.)