Rum-and-Spice Squash Bread
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Vegetable shortening for greasing the pan
- 3cups all-purpose flour, plus more for coating the pan
- 1tablespoon baking powder
- ½teaspoon baking soda
- 2teaspoons kosher salt
- 1½teaspoons ground cinnamon
- ½teaspoon ground nutmeg
- 2eggs
- 2cups cooked spaghetti squash
- 1cup sugar
- ½cup canola oil
- ⅓cup whole milk
- ¼cup dark rum
- 1cup chopped walnuts
- ½cup golden raisins
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat oven to 350 degrees. Grease and flour a 9x5x3-inch loaf pan. Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Step 2
In a large bowl, whisk the eggs. Mix in the squash. Stir in the sugar and then the oil. Stir in the milk and rum. Add the dry ingredients and stir gently until not quite combined. Add the walnuts and raisins and stir just until combined.
- Step 3
Scrape the mixture into the prepared pan. Bake until a toothpick inserted in the center of the loaf comes out clean, about 1½ hours. Place on a rack for 10 minutes. Turn out of the pan to cool on the rack.
Private Notes
Comments
Made this with 1/2 a cup of heavy cream instead of the called-for milk. The crust is a bit heavy but the bread is tasty. If I made it again I would probably use a full cup of oil and omit the dairy to see if that made for a lighter crust. I might also play with the quantities to reduce cooking time to about an hour, or maybe bake in muffin tins.
Divided in 2 loaves, cooked 1hr- used cooked my own yellow squash and pecans- no raisins
Made this to use a large overgrown 'mystery squash' (from my CSA) whose cooked texture was not quite as stringy as spaghetti squash, but taste similarly bland. I did press out some of the moisture, based on other reviews. The bread turned out fine (including the crust), neither too moist nor dry, and not too sweet, which I prefer. FWIW the rum and spice flavors are very subtle. A basic quick bread that puts a rather bland squash to good use.
Made this with 1/2 a cup of heavy cream instead of the called-for milk. The crust is a bit heavy but the bread is tasty. If I made it again I would probably use a full cup of oil and omit the dairy to see if that made for a lighter crust. I might also play with the quantities to reduce cooking time to about an hour, or maybe bake in muffin tins.
Advertisement