“My mom's recipe. Good during the summertime squash season. Freezes well.”
READY IN:
1hr 35mins
SERVES:
12
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

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 x 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: