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CATEGORY CUISINE TAG YIELD
Eggs Bread 12 Servings

INGREDIENTS

1/4 c Margarine
1/2 c Sugar or treacle, molassess
3 Eggs
1/2 c Yoghurt
1 c Pumpkin puree, see note
1 c Chopped dates
2 t Mixed spice, or pumpkin pie
spice
2 1/2 c Rye flour
4 t Wheat free baking powder
or-
1 t Baking soda

INSTRUCTIONS

Preheat oven to 350øF, prepare pans. Thoroughly combine the wet mix
ingredients except the dates. Fold in the combined dry mix, add the
dates & spoon into pans. Bake as soon as possible, for 25-30 mins.
Makes 12.  NOTE: To make 1-1/2 cups pumpkin puree, cook 1 lb pumpkin in
1/3 cup  of water. Variations:  Rye, Apricot & Almond: Omit the dates &
add 1 cup chopped dried  apricots & 1/2    cup sliced almonds. Rye &
Sultanas: Omit the dates  & add 1 cup of sultanas (golden raisins)
REC.FOOD.RECIPES  From rec.food.cooking archives.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 102
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 46.5mg
Sodium: 216.6mg
Potassium: 161.4mg
Carbohydrates: 13.2g
Fiber: 1.8g
Sugar: 10.1g
Protein: 2.2g


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