| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Gma5 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Plus 2 tablespoon sugar |
| 1 1/2 |
c |
Finely ground whole-wheat flour* |
| 3/4 |
ts |
Cinnamon |
| 1/2 |
ts |
Ginger |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Nutmeg |
| 1 |
ts |
Salt |
| 1 |
ds |
Ground cloves |
| 1/2 |
c |
Vegetable oil |
| 2 |
|
Eggs; beaten |
| 1/3 |
c |
Water |
| 1 |
c |
Cooked pumpkin; (freshly cooked or |
|
|
; canned) |
| 1/2 |
c |
Chopped pecans |
INSTRUCTIONS
*Whole-wheat pastry flour or 1 cup whole wheat flour plus 1/2 cup enriched
all-purpose flour may be substituted.
"This recipe actually comes from my good friend, Alice White, who's a
nutritionist and wonderful cook in Cambridge, Massachusetts. My family
loves this every time."
Preheat over to 350 degrees F. Grease a 9- x 5- x 3-inch loaf pan. Place
all dry ingredients in a large bowl and mix well. Add oil and beaten eggs,
blend in well. (This recipe is easy to mix by hand.) Add water, pumpkin,
and pecans; stir until batter is well blended. Place in greased loaf pan
and bake in top half of oven for 1 to 1 1/4 hours, or until it tests done.
Remove from oven and allow to cool in the pan; then place pan on its side
and gently ease out the loaf. Note: This bread is excellent for freezer
storage and can be frozen up to three months. It also keeps well for about
a week tightly wrapped in foil in the bread box.
Variations: Other nuts, such as walnuts, can be substituted. o Experiment
with other spices such as allspice or mace. o Substitute mashed sweet
potato for the pumpkin. o Add 1/2 cup of raisins.
Paula Lyons
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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