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Post by blackcrowheart on Mar 24, 2007 10:29:57 GMT -5
Pueblo Pumpkin/Squash Piñon Nut Sweetbread One loaf, serves 6 - 8
1 1/2 cups unbleached flour 1 cup finely mashed or pureed pumpkin/squash 3/4 cup brown sugar 1/2 cup melted butter (1 stick) 2 eggs beaten foamy 1 tsp baking powder 1 tsp cinnamon 1 tsp grated nutmeg 1/2 tsp salt 3/4 cup pine nuts
Preheat oven to 350. In a mixing bowl, combine flour, salt, baking powder, sugar, spices. Stir in pumpkin, eggs, butter. Stir pine nuts into thick batter. Scrape into a greased 6 x 9 loaf pan. Bake for 1 hour or until knife inserted in bread comes out clean.
This sweetish, spicy bread goes well with soups, stews, and can also be a dessert, especially if you cut it apart and put yogurt or applesauce over it.
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