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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe makes one large (9 inch loaf - bake 60 - 65 minutes) or 3 small loaves. From the Pumpkins and Squash Cookbook by Kathleen Desmond Stang. Ingredients:
1 cup flour |
2/3 cup whole wheat flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/4 teaspoon ground allspice |
1/4 teaspoon salt |
1 1/4 cups pumpkin (or homemade) or 1 1/4 cups winter squash puree, canned (or homemade) |
1/2 cup brown sugar, packed |
1 egg, lightly beaten |
1/4 cup low-fat plain yogurt |
2 tablespoons vegetable oil |
1/2 cup dates, chopped |
1 tablespoon pumpkin seeds, hulled or 1 tablespoon pine nuts |
Directions:
1. Preheat oven to 350 degrees F.
2. Combine flours, baking soda, cinnamon, cloves, allspice and salt in a medium bowl and set aside.
3. Combine pumpkin puree, brown sugar, egg, oil, yoghurt and dates in a large bowl. Add flour mixture and stir just until moistened.
4. Pour or spoon into 3 greased 5 3/4 x 3 1/4 x 2 inch loaf pans and sprinkle with pumpkin seeds. Bake 35 to 40 minutes or until a toothpick, inserted in the center of the loaf comes out clean. Cool in pan for 5 minutes. Transfer to a wire cooling rack and let cook thoroughly.
5. Cut into thin slices to serve.
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