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from Michelle's cookbook

Cinnamon Squash Bread

     






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Ingredients:
  • 2 eggs
  • 1 Cup vegetable oil
  • 2 Cups sugar
  • 2 Cups squash, peeled and grated (a great way to use any end-of-season, immature squash)
  • 2 tsp. DOUBLE STRENGTH VANILLA EXTRACT
  • 3 Cups flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. CEYLON CINNAMON
  • 1/2 Cup chopped nuts
  • Preparation:
    1. Preheat oven to 325°. Grease and flour two 8.5 x 4.5" loaf pans. In a large mixing bowl, beat the eggs well. Add the oil, sugar, grated squash and VANILLA. Cream together. In a separate bowl, sift together the flour, baking powder, salt and CINNAMON. Add to the creamed mixture and beat until well blended. Fold in the nuts. Bake at 325° for 1 hour or until a toothpick inserted in the center comes out mostly clean and the bread has risen. This bread freezes nicely.
    2. Prep. time: 15 minutes
    3. Baking time: 60 minutes
    4. Serves: 2 loaves
    5. Nutritional Information:
    6. Servings 24; Serving Size 1 slice (59g); Calories 230; Calories from fat 100; Total fat 11g; Cholesterol 15mg; Sodium 150mg; Carbohydrate 30g; Dietary Fiber <1g.

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    modified: 2011.10.04 | created: 2011.10.04





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