Almond, Apricot, Yellow Squash Bread

A yellow squash bread recipe with dried apricots and almonds

This year I have an over abundance of yellow squash and zucchini. I have made zucchini bread, with and without nuts, and yellow squash bread, with and without nuts. I found that they actually taste the same, so I thought I would try something different.

Almond, Apricot, Yellow Squash Bread

• 2 cups flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1 tsp ground cinnamon
• 2 eggs beaten
• 1 cup sugar
• 1/2 cup vegetable oi
• l1 tsp vanilla
• 1 tsp almond extract
• 1 1/2 cups shredded yellow squash
• 1 cup chopped dried apricots
• In a large bowl, combine eggs, sugar, oil, almond extract, vanilla. Blend well. Blend in the squash and apricots. Combine the 6 dry ingredients and add to the wet ingredients. Add 1/2 cup of pulverized almonds. (I took a bag of almonds and beat them with a hammer.) Divide into 2 greased and lightly floured loaf pans. Cook in 325 degree preheated oven for 50 to 60 minutes. Check whether it's done by inserting a toothpick into the center. If it's done, the toothpick will come out clean. Let cool for about 10 minutes and remove from pans.