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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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My mom's recipe. Good during the summertime squash season. Freezes well. Ingredients:
1 3/4 cups all-purpose flour |
1 1/4 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
3/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
2 eggs, beaten |
3/4 cup sugar |
1/3 cup vegetable oil |
1/3 cup sour cream |
3 tablespoons apricot preserves |
1 3/4 cups unpeeled shredded yellow squash |
Directions:
1. In a mixing bowl, add the first 8 ingredients; stir to combine; set aside.
2. In a large mixing bowl, add the eggs, sugar, oil, sour cream, and preserves; stir to combine.
3. Add in shredded squash; stir to combine.
4. Gradually add in dry ingredients, stir well.
5. Pour mixture into a greased and floured 8 1/2 x 4 1/2-inch loafpan.
6. Bake at 350 degrees for 1 hour, 5 minutes or until pick comes out clean.
7. Cool for 10 minutes in the pan; turn out onto a wire rack and let cool completely.
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