Ingredients
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1 3/4 cups all-purpose flour
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1 1/4 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground ginger
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3/4 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/8 teaspoon ground cloves
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2 eggs, beaten
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3/4 cup sugar
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1/3 cup vegetable oil
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1/3 cup sour cream
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3 tablespoons apricot preserves
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1 3/4 cups unpeeled shredded yellow squash
Instructions
- In a mixing bowl, add the first 8 ingredients; stir to combine; set aside.
- In a large mixing bowl, add the eggs, sugar, oil, sour cream, and preserves; stir to combine.
- Add in shredded squash; stir to combine.
- Gradually add in dry ingredients, stir well.
- Pour mixture into a greased and floured 8 1/2 x 4 1/2-inch loafpan.
- Bake at 350 degrees for 1 hour, 5 minutes or until pick comes out clean.
- Cool for 10 minutes in the pan; turn out onto a wire rack and let cool completely.