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

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 × 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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