Rum-and-Spice Squash Bread

Name: Rum-and-Spice Squash Bread
Ingredients: Vegetable shortening for greasing the pan; 3 cups all-purpose flour, plus more for coating the pan; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 2 teaspoons kosher salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 2 eggs; 2 cups cooked spaghetti squash; 1 cup sugar; 1/2 cup canola oil; 13 cup whole milk; 1/4 cup dark rum; 1 cup chopped walnuts; 1/2 cup golden raisins

15 ingredients

13 steps

Ingredients

Vegetable shortening for greasing the pan
3 cups all-purpose flour, plus more for coating the pan
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons kosher salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
2 cups cooked spaghetti squash
1 cup sugar
1/2 cup canola oil
13 cup whole milk
1/4 cup dark rum
1 cup chopped walnuts
1/2 cup golden raisins

Directions

1

Preheat oven to 350 degrees.
2

Grease and flour a 9x5x3-inch loaf pan.
3

Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
4

In a large bowl, whisk the eggs.
5

Mix in the squash.
6

Stir in the sugar and then the oil.
7

Stir in the milk and rum.
8

Add the dry ingredients and stir gently until not quite combined.
9

Add the walnuts and raisins and stir just until combined.
10

Scrape the mixture into the prepared pan.
11

Bake until a toothpick inserted in the center of the loaf comes out clean, about 1 1/2 hours.
12

Place on a rack for 10 minutes.
13

Turn out of the pan to cool on the rack.