Squash Bread Recipe
Yield: 1 LoafRecipe by luhu.jp
Ingredients:
1 1/2 cup: Flour, unsifted
2 tsp: Cinnamon,
1 tsp: Baking powder,
1/2 tsp: Baking soda,
1/4 tsp: Salt,
2: Eggs,
3/4 cup: Sugar,
1/2 cup: Oil,
2 tsp: Vanilla,
1 1/3 cup: Summer squash, coarsely shredded, - lightly packed
Directions:
Preheat oven to 350 F (moderate).
Grease a 9- by 5- by 3-inch loaf pan.
Mix dry ingredients except sugar thoroughly.
Beat eggs until frothy. Add sugar, oil, and vanilla. Beat until lemon
colored, about 3 minutes.
Stir in squash. Add dry ingredients. Mix just until dry ingredients
are moistened. Pour into loaf pan.
Bake 40 minutes or until toothpick inserted in center of loaf comes
out clean.
Cool on rack. Remove from pan after 10 minutes.
NOTE: Zucchini or yellow summer squash may be used.
Calories per 1/16 loaf slice: About 150
Source: FOOD -- by U.S. Department of Agriculture Typed for you by
Karen Mintzias
Source from luhu.jp
Grease a 9- by 5- by 3-inch loaf pan.
Mix dry ingredients except sugar thoroughly.
Beat eggs until frothy. Add sugar, oil, and vanilla. Beat until lemon
colored, about 3 minutes.
Stir in squash. Add dry ingredients. Mix just until dry ingredients
are moistened. Pour into loaf pan.
Bake 40 minutes or until toothpick inserted in center of loaf comes
out clean.
Cool on rack. Remove from pan after 10 minutes.
NOTE: Zucchini or yellow summer squash may be used.
Calories per 1/16 loaf slice: About 150
Source: FOOD -- by U.S. Department of Agriculture Typed for you by
Karen Mintzias
Source from luhu.jp
Tags
: breads