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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 16 |
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Delectable warm with melted butter or topped with cream cheese or apple butter when your sweet tooth needs a nibble. Ingredients:
1 medium pumpkin (3 cups pulp) |
1 cup safflower oil |
1 cup honey |
1 cup yogurt |
2 eggs |
1 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon cloves |
4 teaspoons baking soda |
4 cups whole wheat pastry flour |
(you can substitute 3 cups of canned or frozen pumpkin if desired.) |
Directions:
1. Cut pumpkin into halves, remove seeds and fibers and bake flesh side down on a buttered baking sheet for 30-45 minutes at 350 F., or until fork tender. Let cool for a few minutes.
2. Put oil in blender. Using a towel to handle, scrape out hot pulp and put it into blender too, a cup at a time, and blend until smooth.
3. Spoon into a large mixing bowl, then add all other ingredients except flour, mixing very well.
4. Add flour. Stir well, then taste batter. If it isn't sweet enough for you, add more honey.
5. Spoon into 2 oiled 8 1/2-inch by 4 1/2-inch bread pans and bake at 325F. for 1 hour.
6. Cool in the pan for 15 minutes before removing from rack.
7. Yield: 2 loaves
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