Rum-and-Spice Squash Bread

• 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

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.

vegetable shortening for greasing, allpurpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground nutmeg, eggs, sugar, canola oil, milk, dark rum, walnuts, golden raisins

Taken from cooking.nytimes.com/recipes/5509 (may not work)