Rum And Spice Squash Bread Recipes

SPICY SQUASH BREAD

Steps:

• In a mixing bowl, add the first 8 ingredients; stir to combine; set aside.
• In a large mixing bowl, add the eggs, sugar, oil, sour cream, and preserves; stir to combine.
• Add in shredded squash; stir to combine.
• Gradually add in dry ingredients, stir well.
• Pour mixture into a greased and floured 8 1/2 x 4 1/2-inch loafpan.
• Bake at 350 degrees for 1 hour, 5 minutes or until pick comes out clean.
• Cool for 10 minutes in the pan; turn out onto a wire rack and let cool completely.

AUTUMN SPICED BUTTERNUT SQUASH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
• Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

RUM GLAZED ACORN SQUASH

Steps:

• Preheat oven to 350°F.
• Use a fork to prick the inside and top edge of each half, place in a baking and add 1 inch of water to the dish.
• Put 1 tbls rum, brown sugar, and butter in each half, season with salt and pepper.
• Bake 30 minutes then baste with the the top and sides of the squash cups with the rum mixture.
• Bake another 15 minutes and baste again.
• Bake another 15 minutes, remove from the oven, baste again and serve.

RUM-AND-SPICE SQUASH BREAD

Steps:

• Preheat oven to 350 degrees. Grease and flour a 9x5x3-inch loaf pan. Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
• 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.
• Scrape the mixture into the prepared pan. Bake until a toothpick inserted in the center of the loaf comes out clean, about 1 1/2 hours. Place on a rack for 10 minutes. Turn out of the pan to cool on the rack.