SQUASH CARDAMOM TEA BREAD thank you for the recipe

[Guest guest]

I had everything to make this and the squash was bad. I might have

to wait until a better crop arrives.

 

Zena

 

 

, " Jenn Bartimus "

<jlbart74 wrote:

>

> 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

>

>