Squash Spice Bread and Muffins

Ingredients
3 cups squash puree
1/3 cup Splenda
3/4 cup packed light brown sugar
1/4 cup vegetable oil
3/4 cup unsweetened applesauce
4 eggs
2 cups whole wheat flour
1 1/3 cups all-purpose flour
1/3 cup flaxseed meal
1/3 cup flaxseed
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves
1/2 teaspoon allspice

Directions
Heat oven to 350. In a large mixing bowl, combine squash puree, Splenda, brown sugar, vegetable oil, applesauce and eggs. Beat until well mixed.

Measure the flour, flaxseed meal, flaxseed, baking soda, cinnamon, salt, baking powder, nutmeg, cloves, and allspice into a separate bowl and stir until combined.

Slowly add the dry ingredients to the squash mixture, beating until smooth. Grease two 9 x 5 inch loaf pans and dust with flour. Evenly divide the batter between the two pans. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.

For the Squash Puree, I roasted an acorn squash, buttercup squash and butternut squash in a 425 degree oven for 45 minutes or so. Poke a few holes in each squash with a sharp knife, but otherwise leave whole, and roast until the knife can be easily inserted. Then halve and seed. Scoop out the flesh into the bowl of a food processor, adding water as needed to make a smooth puree. The recipe that I altered actually calls for canned pumpkin, which is an easy alternative.

Instead of making two loaves, I made one loaf, one pan (12 count) of regular sized muffins, and one pan (12 count) of mini muffins. The mini muffins cooked for about 12 minutes, the larger ones for 20, and the bread for 60.

Updated 11/4: I made these again yesterday, but altered the recipe a bit more and was more pleased with the updated results.

Instead of 3/4 cup applesauce, 1/4 cup oil, I used an entire cup of applesauce and added a full cup of plain non-fat yogurt. I used almost a half cup Splenda and almost a half cup packed Splenda brown sugar blend. Instead of regular all-purpose flour, I used a white-wheat flour for that 1 1/3 cup. And lastly, for the spices, instead of allspice, I used a 1/2 tsp ground ginger, and reduced the cloves to 1/2 tsp.

If you make these, I'd love to hear your take on them. I've found them to be very moist and delicious, and they are a huge hit with my kids, but what about you? What do you think about them?