SQUASH CARDAMOM TEA BREAD

[Guest guest]

SQUASH CARDAMOM TEA BREAD

Makes eight servings

 

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

1 teaspoon pure vanilla extract

1 cup cooked winter squash Puree (e.g., acorn, butternut, etc.--frozen

squash puree can be used)

1/4 cup buttermilk

 

Preheat the oven to 350F. Coat a 9 by-5-by 4-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 and let cool completely

 

Jenn B aka Mom2Sam and Tiny

Quick_Recipes_For_Brand_names Back of Box, jar

and cans recipes

Make_it_Ethnic_Recipes NEW GROUP

Check them out