|
|
|
 |
|
|
Yellow Squash Gingerbread
|
 |
|
2 1/2 cups flour
1/3 (firmly packed) cup brown sugar
2 tsp. baking soda
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
2 cups coarsely shredded yellow squash, well drained
2/3 cup molasses
3 Tbls. vegetable oil
1 tsp. vanilla
1 egg or equivalent egg substitute
Confectioners sugar, for garnish
|
Preheat oven to 350 degrees F.
Coat a 9x5x3 inch loaf pan with nonstick cooking spray.
In a large bowl, combine flour, brown sugar, baking soda, ginger, cinnamon and cloves. Stir well.
Add shredded squash and stir well. Make a well in the center of the mixture.
In a small bowl, combine molasses, vegetable oil, vanilla and egg. Stir well.
Pour molasses mixture into well in squash mixture. Stir until just moistened. Pour batter into prepared pan.
Bake for 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely.
If desired, lightly dust top of gingerbread with sifted confectioners sugar.
|
 |
Preparation Time: |
Serves: 12 |
| Recipe Origin: United States |
|
Submitted by: |
|
TigerEyes
North Carolina
United States |
|
|
|
|
| This recipe has been viewed 5863 times. |
|
|
|
