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1
Preheat the oven to 425F.
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2
Generously butter a 5 x 9-inch loaf pan.
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3
Sprinkle the pan with flour, tap out excess flour, then set the pan side.
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4
Using a box grater, coarsely grate the squash.
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5
Place the grated squash in a piece of cheesecloth, and squeeze out as much liquid as possible; set the squash aside.
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6
Place the pistachios on a baking pan, and toast in the oven for 5 minutes.
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7
Remove, and set aside to cool.
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8
In a medium bowl, sift together the flour, salt, and baking powder; set aside.
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9
In an electric mixer fitted with the paddle attachment, combine the butter and sugar; beat on medium-high speed until light and fluffy.
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10
Add the eggs, 1 at a time, and mix until combined.
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11
Beat in the vanilla extract.
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12
Add the flour mixture, and beat until just combined.
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13
Remove the bowl from the mixer stand; fold in the squash, pistachios, and fennel seeds.
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14
Spoon the batter into the prepared loaf pan; bake 10 minutes.
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15
Reduce the oven temperature to 350F, and bake the loaf cake until golden brown and a wooden skewer, inserted into the center of the loaf, comes out clean, about 1 hour.
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16
Remove the cake from the oven, and transfer to a wire rack until cool.
