|Dried yeast||1 Tablespoon (1 Cake)|
|Sweet cider||1⁄4 Cup (4 tbs) (Lukewarm)|
|Summer squash||1 Cup (16 tbs), finely grated (Raw)|
|Molasses||1⁄2 Cup (8 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Buttermilk||1⁄3 Cup (5.33 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Mixed spices||1 Tablespoon, ground (Nutmeg, Cinnamon, Clove, Mace, Allspice, Ginger)|
|Nutritional yeast||3 Tablespoon|
|Seedless raisins||1⁄4 Cup (4 tbs)|
Soften cake or dried yeast in cider.
Blend squash, molasses, oil, egg and buttermilk.
Blend with yeast mixture.
Stir in rest of ingredients.
Turn into oiled 8- x 12-inch pan.
Set in warm place for 20 minutes to rise slightly.
Bake at 350Â° F. for 30 to 40 minutes.
Cut into squares to serve.