| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Bread | 15 | Servings | |
INGREDIENTS
| 1/2 | c | Margarine |
| 1/2 | c | Sugar |
| 1/4 | c | Treacle, or molasses not |
| blackstrap | ||
| 2 | Eggs | |
| 1 1/2 | c | Pumpkin puree, see note |
| 1/2 | c | Orange puree, 1 orange |
| pulped in a whiz skin & | ||
| all | ||
| 1/2 | c | Pecan nuts |
| 1/2 | c | Dried apricots |
| 1/2 | c | Sunflower seeds |
| 1 | c | Chopped raisins |
| 1 | c | Rolled rye or rolled oats |
| 3 | c | Self-raising flour |
| 2 | t | Powdered ginger |
INSTRUCTIONS
Preheat oven to 350øF, prepare pans. Blend the margarine, sugar & treacle. Beat in eggs, pumpkin & orange. Mix in the remaining wet mix ingredients. Add the dry mix & mix well. Spoon into pans & bake for 30-35 mins. Makes 15-18. NOTE: To make 1-1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water. 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)
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Calories: 271
Calories From Fat: 102
Total Fat: 11.8g
Cholesterol: 24.8mg
Sodium: 157.4mg
Potassium: 286.8mg
Carbohydrates: 38.5g
Fiber: 2.8g
Sugar: 17.3g
Protein: 5g