Fall is officially here, and that can only mean one thing...
1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume1/4 teaspoon vanilla extractGrease an 8 1/2- by 4 1/2-inch loaf pan and line with a 7- by 13-inch sheet of parchment paper so that parchment hangs over the long sides of the pan to form a sling. Adjust oven rack to lower-middle position and preheat to 350°F .
In a large bowl, whisk together eggs, pumpkin/squash purée, oil, granulated sugar, brown sugar, milk, and vanilla until thoroughly combined and sugars are dissolved, about 1 minute. Using a flexible spatula, scrape batter into prepared loaf pan. Bake until loaf is domed and golden brown and a cake tester inserted in the center comes out with few moist crumbs attached, or to an internal temperature of around 200°F , about 1 hour.
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