| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Unbleached flour |
| 1/2 |
ts |
Ginger powder |
| 1 |
c |
Oat flour |
| 1 1/3 |
c |
Sugar (white or brown) |
| 1/2 |
ts |
Baking powder |
| 1/2 |
c |
Softened butter |
| 1 |
ts |
Baking soda |
| 2 |
|
Eggs |
| 1/2 |
ts |
Salt |
| 2/3 |
c |
Cream |
| 2 |
tb |
Cinnamon |
| 1 |
c |
Cooked pumpkin |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Vanilla |
| 1 |
ts |
Allspice |
INSTRUCTIONS
Date: Mon, 30 Jan 1995 12:33:31 -0600
From: Stephanie da Silva <arielle@bonkers.taronga.com>
Sift together the unbleached flour, leavenings, and spices. Beat together
the sugar, eggs and butter until light and creamy. Now beat the pumpkin
into this mixture until thoroughly blended. Add the oat flour to the flour
and spice mixture and add the dry ingredients to the egg mixture in three
additions, alternating with additions of cream. Stir in the vanilla and
pour the batter into a greased loaf pan and bake at 350 F for 1 hour or til
bread is done.
notes: If you want a bread that isn't so moist, you may want to reduce the
amount of cream or slightly increase the amount of flour. I sometimes
replace some of the cream in the recipe with kalhua, rum or brandy; and you
may want to fold some chopped nuts or dates into the batter at the last
minute.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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