Prepare baking pan by spraying with a non-stick cooking spray.
Cut the ends off of a butternut squash and peel away enough of the skin to reveal the bright orange flesh.
Slice in half lengthwise and remove the seeds.
Cut into 1" cubes.
On a baking sheet, add 1-2 tsp Oil and the squash. Toss with the spices and bake at 400 degrees for 30 minutes. After 30 minutes, add 2 Tbl water and toss. Continue to bake until fork tender. This will depend on how large you cut the squash.
Once complete, remove to a rack to cool slightly.
Meanwhile, reduce the oven temperature to 325 degrees.
In the bowl of an electric mixer, add the squash and beat until you get a smooth puree.
Add the remaining ingredients. Do not over beat.
Spoon into a loaf pan (or evenly distribute amongst mini pans) and bake for 1 hour to 1 hour 15 minutes for a standard loaf pan (or 30-35 minutes for mini loaf pans). You will know they are done when a toothpick inserted comes clean and the edges are golden.
Allow to cool in the pan for 10-15 minutes.
Remove to a rack to continue cooling completely.
Once completely cool, wrap with foil. This is a very moist bread, so I like to refrigerate. If you are doing the mini loaves, wrap individually and freeze.