->Gingerbread 25 <-

Yield: 18 servings

2 cups coarsely shredded yellow squash (about 3/4 pound)

2-1/2 cups all-purpose flour

1/3 cup firmly packed brown sugar

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

2/3 cup molasses

3 tablespoons vegetable oil

1 teaspoon vanilla extract

1 egg, lightly beaten

1 egg white, lightly beaten

Vegetable cooking spray

1 tablespoon powdered sugar

Place squash on several layers of paper towels; cover with additional

paper towels. Let stand 15 minutes, pressing down occasionally to

remove moisture; set aside.

Combine flour and next 6 ingredients in a large bowl; stir well.

Add squash; stir well, and make a well in center of mixture. Combine

molasses and next 4 ingredients in a bowl; stir well. Add to dry

ingredients, stirring just until moistened.

Pour batter into a 9- x 5- x 3-inch loaf pan coated with cooking

350 deg for 55 minutes or until a wooden pick

inserted in center comes out clean. Cool in pan 10 minutes on a

wire rack; remove from pan, and cool completely on a wire rack.

18 servings

1/2-inch