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Yellow Squash Gingerbread
Author: Nancy Van Ess (07/30/99)
* Exported from MasterCook *

Yellow Squash Gingerbread

Recipe By : Cooking Light, May/June 1993, page 144
Serving Size : 18 Preparation Time :0:15
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups coarsely shredded yellow squash -- (3/4 pound)
2 1/2 cups all-purpose flour
1/3 cup firmly packed brown sugar
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2/3 cup molasses
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 egg -- lightly beaten
1 egg white -- lightly beaten
Vegetable cooking spray
1 tablespoon powdered sugar

Place squash on several layers of paper towels; cover with additional paper
towels. Let stand 15 minutes, pressing down occasionally to remove moisture; set
aside. Combine flour and next 6 ingredients in a large bowl; stir well. Add
squash; stir well, and make a well in center of mixture. Combine molasses and
next 4 ingredients in a bowl; stir well. Add to dry ingredients, stirring just
until moistened. Pour batter into a 9- x 5- x 3-inch loaf pan coated with
cooking spray. Bake at 350 deg for 55 minutes or until a wooden pick inserted in
center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan,
and cool completely on a wire rack. Yield: 18 servings (serving size: 1
[1/2-inch] slice).
- - - - - - - - - - - - - - - - - -

Serving Ideas : Sprinkle with powdered sugar.

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