Categories: Breakfast, Quick Bread, Squash
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
-
In a mixing bowl, add the first 8 ingredients; stir to combine; set aside.
-
In a large mixing bowl, add the eggs, sugar, oil, sour cream, and preserves; stir to combine.
-
Add in shredded squash; stir to combine.
-
Gradually add in dry ingredients, stir well.
-
Pour mixture into a greased and floured 8 1/2 × 4 1/2-inch loafpan.
-
Bake at 350 degrees for 1 hour, 5 minutes or until pick comes out clean.
-
Cool for 10 minutes in the pan; turn out onto a wire rack and let cool completely.