Shhh! Don't Tell Them It's Squash Bread |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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From my mother's aunt's collection. This recipe doctors up a cake mix with some pudding and yellow crookneck squash into 2 sweet tea loaves. You'll never know there is any squash hiding in this easy & moist recipe. She originally got this recipe from the Chicago Tribune back in 1978. Ingredients:
1 (18 ounce) package yellow cake mix (2 layer size mix) |
1 (3 1/2 ounce) package vanilla instant pudding mix (4 serving size) |
4 large eggs |
1/4 cup canola oil |
3 cups grated crookneck yellow squash, unpeeled |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1 cup chopped nuts (optional) |
Directions:
1. Combine all ingredients in a large mixing bowl and blend, using an electric mixer, for 4 minutes.
2. Pour into 2 greased and floured 9x5 loaf pans.
3. Bake in a preheated 350 F oven for about 50-55 minutes, or until a cake tester comes out clean and the edges start to pull away from the sides of the pan.
4. Cool in pans 15 minutes, then remove to racks to cool completely.
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