Spicy Squash Bread

My mom's recipe. Good during the summertime squash season. Freezes well.

• Ready In: 1 hr 35 mins
• Serves: 12
• Yields: 1 loaf

Ingredients

• 1 3⁄4 cups all-purpose flour
• 1 1⁄4 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground ginger
• 3⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄8 teaspoon ground cloves
• 2  eggs, beaten
• 3⁄4 cup sugar
• 1⁄3 cup  vegetable oil
• 1⁄3 cup sour cream
• 3  tablespoons  apricot preserves
• 1 3⁄4 cups  unpeeled shredded  yellow squash

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.