| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables, Breads |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Oil or butter |
| 1 1/2 |
c |
Firmly packed light brown sugar |
| 1/2 |
c |
Molasses |
| 2 |
|
Eggs, well beaten |
| 16 |
oz |
Can pumpkin (Libby's) |
| 2 |
c |
Flour |
| 1/2 |
c |
Whole wheat flour* |
| 1/3 |
c |
Wheat bran* |
| 1/3 |
c |
Oat bran* |
| 1/3 |
c |
Wheat germ* |
| 2 |
ts |
Baking soda |
| 2 |
ts |
Cinnamon |
| 1 |
ts |
Cloves |
| 1 |
ts |
Nutmeg |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Pecans, finely chopped (optional) |
INSTRUCTIONS
* This recipe uses a lot of whole grains, but it will turn out excellently
if you use all-purpose flour in place of any or all of the whole grains.
Also, any of the whole grains are interchangeable with any of the other
whole grains in the recipe.
Preheat oven to 375 degrees. Grease 2 loaf pans. Beat oil, brown sugar,
and molasses until well blended. Blend in egg and pumpkin. Stir flours,
brans, wheat germ, soda, cinnamon, cloves, nutmeg, and salt into mixture
just until moistened. Fold in nuts. Fill pans and bake about 1 hour, until
pick comes out clean. Cool on rack. Better if served the day after cooking.
This bread freezes well.
Posted to MM-Recipes Digest V4 #309 by "John Weber" <hdbrer@ibm.net> on Nov
28, 97
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