|Summer Squash-Carrot Bread|
11/2 cups self-rising flour
1 cup Splenda Blend (1 cup regular sugar may be substituted)
1 t. cinnamon
1 egg, lightly beaten
1/2 cup vegetable oil
1 cup grated yellow squash
3/4 cups grated carrots
1/2 cup chopped walnuts or pecans
Preheat oven to 350 degrees F.
Grease and flour your choice of loaf, muffin or mini-loaf pan. In a large mixing bowl, beat 1 egg, oil, carrots and squash. Incorporate flour, sugar, cinnamon, mix well but do not over mix, the bread will be dry. Fold in nuts.
Scrape the batter into prepared pan. Bake for 20 minutes or until a wooden pick inserted in center comes out clean.
Be sure to get a cup of coffee or a cold glass of milk!
~Yes, I know there is one loaf missing!~ :)
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