This bread is equally good when sweet potato or winter squash is substituted for the pumpkin.
MAKES: 1 loaf
INGREDIENTS:
- 1 cup mashed, cooked pumpkin (canned or fresh)
- 1/3 cup butter
- 1/22 cup honey
- 2 eggs
- 1 cup whole wheat flour
- 1 cup unbleached white flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup chopped nuts
- 1/2 cup raisins (optional)
INSTRUCTIONS:
- To cook fresh pumpkin, clean, peel (see instructions on page 175), and cut the pumpkin into 2-inch chunks and steam it for 15 to 20 minutes until soft. (Or to bake, halve the pumpkin, clean out the seeds, and place on a baking dish with a little water. Bake at 350° for 40 to 50 minutes or until soft.) Mash the pumpkin to get 1 cup.
- Beat butter, add the honey, and beat until creamy. Add eggs and pumpkin. Beat again until well-combined.
- Combine dry ingredients in a separate bowl. Gradually stir into pumpkin mixture. Stir in nuts and raisins.
- Spoon mixture into a buttered loaf pan. Bake in preheated 350° oven for 50 minutes to 1 hour. Bread is done when a cake tester inserted in the center comes out clean. Let the loaf cool for 10 to 15 minutes and then turn out onto a rack. Let cool completely before slicing.
