Squash-Cardamom Tea Bread

[Guest guest]

Squash-Cardamom Tea Bread

 

2 cups all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking soda

1 teaspoon ground cardamom

1 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon salt

4 tablespoons unsalted butter, at room temperature

1 cup sugar

3 large eggs or replacement

1 teaspoon pure vanilla extract

1 cup squash puree

1/4 cup buttermilk

 

Preheat the oven to 350 degrees. Coat a 9-by-5-inch loaf pan with

cooking spray. Sift the flour, cornstarch, baking soda, cardamom,

ginger, cinnamon and salt.

Using an electric mixer, beat the butter at high speed until fluffy.

Gradually beat in the sugar. Add the eggs, 1 at a time, beating between

additions. Beat in the vanilla. At low speed, beat in the flour mixture,

alternating with the Squash Puree and buttermilk. Scrape the batter into

the prepared pan and smooth the top. Bake for 55 minutes, or until a

toothpick comes out clean. Let the cake cool in the pan for 15 minutes.

Turn it out onto a rack, then invert and let cool completely.

Serves 8.

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Char Haz

charrem

 

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