If you’re using a fresh squash, peel and cube it then steam, boil or roast until nice and squishy and blend to a purée. Reserve a cup for this recipe and save the rest for another day (it will freeze).
Mix together the flours, bicarb and spices.
In a separate bowl mix the honey, oil, eggs and then the puréed and slightly cooled squash.
Mix the 2 together and add in the crushed pecans.
Poor into a lined loaf tin and bake in your preheated oven for around 30-40 minutes until slightly browned and until an inserted skewer comes out clean.
Cool in the tin for 10 minutes before turning out on a wire rack.