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Ingredients
Vegetable shortening for greasing the pan
3 cups all-purpose flour, plus more for coating the pan
1 tablespoon baking powder
½ teaspoon baking soda
2 teaspoons kosher salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 eggs
2 cups cooked spaghetti squash
1 cup sugar
½ cup canola oil
⅓ cup whole milk
¼ cup dark rum
1 cup chopped walnuts
½ cup golden raisins
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 1 ½ 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.
Took an extra 20 minutes to cook through. Probably needed to squeeze the liquid out of the squash before adding to the mixture. As a result it came out a little burnt and crispy on the crust.
Made this for a group, left out the nuts and raisins and added mini chocolate chips instead. Also, no milk because none in the house. Did add a bit more oil suggested by another reviewer. Overall, this is a very tasty quick bread! I’m not a huge fan of spaghetti squash so this was a perfect way to use the ones from my CSA.
This one is a keeper. It's got a bit of a rum note, but not overly rummy. I cooked the squash to al dente and then chopped it into small bits & pressed it with paper towel to remove some moisture. When baked, the squash blended into the bread beautifully and was undetectable. This was moist and fairly light for a quick bread. I only added 1 tsp salt, which was just fine, and the recipe made 1 large and 1 small loaf, both of which took only 45 minutes to bake.
This was glorious--I'm sad it doesn't get more attention on this site. My only sub was to use full fat buttermilk instead of whole milk. Possibly the highest, best use of spaghetti squash.
Before I make this: @Emily, you had good luck with this recipe. Do I need to puree the spaghetti squash for this recipe? Or just dump the cooked squash in in all of its spaghetti-like glory? I've got a mountain of spaghetti squashes on my counter from a bumper garden crop, but I don't want to waste the other ingredients to find out I've done it wrong and I've got an unappetizingly stringy cake.