This year I have an over abundance of yellow squash and zucchini.  I have made zucchini bread, with and without nuts,  and yellow squash bread, with and without nuts.  I found that they actually taste the same, so I thought I would try something different. 

Almond, Apricot, Yellow Squash Bread 

• 2 cups flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1 tsp ground cinnamon
•  2 eggs beaten
• 1 cup sugar
• 1/2 cup vegetable oi
• l1 tsp vanilla
• 1 tsp almond extract
• 1 1/2 cups shredded yellow squash
• 1 cup chopped dried apricots
•  In a large bowl, combine eggs, sugar, oil, almond extract, vanilla.  Blend well.  Blend in the squash and apricots. Combine the 6 dry ingredients and add to the wet ingredients.  Add 1/2 cup of pulverized almonds.  (I took a bag of almonds and beat them with a hammer.) Divide into 2 greased and lightly floured loaf pans.  Cook in 325 degree preheated oven for 50 to 60 minutes.  Check whether it’s done by inserting a toothpick into the center.  If it’s done, the toothpick will come out clean. Let cool for about 10 minutes and remove from pans.