Squash Loaves
Serving Size : 1
Ingredients for prepare Squash Loaves
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 | | Eggs |
| 1 1/2 | cups | vegetable oil |
| 2 | cups | shredded squash |
| 1 1/2 | cups | sugar |
| 1 | teaspoon | vanilla |
| 3 1/3 | cups | all-purpose flour |
| 2 | teaspoons | baking soda |
| 1 | teaspoon | baking powder |
| 1 | teaspoon | salt |
| 1 | teaspoon | cinnamon |
| 1 | teaspoon | cloves |
| 2/3 | cup | chopped nuts |
recipe Squash Loaves
Heat oven to 250 degrees. Grease and flour 2 loaf pans, 9x5x3 inches.
Squash Loaves
Beat eggs, oil, squash, sugar and vanilla on low speed, scrapping bowl occasionally, 1 minute.
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Add flour, baking soda, baking powder, salt, cinnamon and cloves. Beat on low speed,
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scraping bowl occasionally, until moistened, about 15 seconds. Beat on medium speed 45 seconds. Stir in nuts. Spread in
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pans. Bake until wooden pick inserted in center comes out clean, 55 to
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60 minutes. Cool 10 minutes; remove from pans. Cool completely before slicing. Refrigerate
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leftover bread. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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