Steamed Pumpkin Bread With Walnuts And Dates

INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1628
Calories From Fat: 243
Total Fat: 28.6g
Cholesterol: 191mg
Sodium: 2633.1mg
Potassium: 1083.3mg
Carbohydrates: 327.8g
Fiber: 13.7g
Sugar: 176.8g
Protein: 32g