Name: Steamed Pumpkin Bread with Walnuts And Dates
Ingredients: 1/2 c All purpose flour; 1/2 c Whole wheat flour; 1/2 c Yellow cornmeal; 1 ts Baking soda; 1/2 ts Salt; 1/4 c Chopped dates; 1/4 c Chopped walnuts; 2/3 c Buttermilk; 1/2 c Canned pure pumpkin; 1/2 c Honey; 1 lg Egg yolk

[Jonathan Edwards wrote of Sarah], “They say there is a young lady in (New Haven) who is loved of that Great Being, who made and rules the world, and that there are certain seasons in which this Great Being, in some way or other invisible, comes to her and fills her mind with exceeding sweet delight; and she hardly cares for anything, except to meditate on him… she has a strange sweetness in her mind, and singular purity in their affection… you could not persuade her to do anything wrong or sinful... She is of a wonderful sweetness, calmness and universal benevolence of mind…. She will sometimes go about from place to place, singing sweetly; and seems to be always full of joy and pleasure; and no one knows for what. She loves to be alone, walking in the fields and groves, and seems to have some one invisible always conversing with her.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		November 19	1	servings

INGREDIENTS

1/2	c	All purpose flour
1/2	c	Whole wheat flour
1/2	c	Yellow cornmeal
1	ts	Baking soda
1/2	ts	Salt
1/4	c	Chopped dates
1/4	c	Chopped walnuts
2/3	c	Buttermilk
1/2	c	Canned pure pumpkin
1/2	c	Honey
1	lg	Egg yolk

INSTRUCTIONS

Generously butter 1 empty 28-ounce can. Place small rack on bottom of large
pot. Pour enough water into pot to reach depth of 3 inches. Bring water to
boil
Mix first 5 ingredients in large bowl. Stir in dates and walnuts. Whisk
buttermilk, pumpkin, honey and yolk in medium bowl. Add to dry ingredients.
Stir just until blended. Transfer to can. Cover can with buttered foil,
buttered side down. Secure foil tightly by tying kitchen string around can
just below top rim.
Place can on rack in pot; pour enough additional hot water into pot so that
water level is 2/3 up sides of can. Bring water to boil. Cover pot; reduce
heat to medium-low and simmer until wooden skewer inserted into center of
bread comes out clean, occasionally adding more hot water to pot to
maintain water level, about 1 1/2 hours.
Using tongs, transfer can to another rack. Cool 10 minutes. Remove foil.
Run knife around sides of bread. Gently shake can to remove bread. (Can be
made 1 day ahead. Cool completely. Return bread to can. Cover tightly with
foil and secure with string. Store at room temperature. Steam bread in
covered can on rack set over simmering water until heated through, about 15
minutes.) Cut into slices. Serve warm.
Makes 1 loaf.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 1409 Calories (kcal); 27g Total Fat; (16% calories from fat);
31g Protein; 281g Carbohydrate; 218mg Cholesterol; 2516mg Sodium Food
Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 Fruit; 4 Fat; 9
1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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