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1. Preheat oven to 350u00b0F. Lightly oil and flour a 9-by-5-inch loaf pan.
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2. Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.
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3. Beat squash puree, sugar, honey and oil in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in egg and egg white. Turn off the mixer, add the dry ingredients and beat at low speed until combined. Scrape into the prepared loaf pan.
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4. Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.
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NUTRITION INFORMATION: Per slice: 225 calories; 8 g fat (1 g sat, 4 g mono); 26 mg cholesterol; 37 g carbohydrate; 3 g protein; 2 g fiber; 164 mg sodium; 94 mg potassium.
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2 1/2 Carbohydrate Servings
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Exchanges: 1 starch, 1 1/2 other carbohydrate, 1 fat
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TIP: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375u00b0F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or simply use frozen (thawed) or canned squash puree. Find frozen squash puree near other vegetables in the freezer section and canned squash near the canned pumpkin.
