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Post by Okwes on Jun 14, 2007 10:56:04 GMT -5
Pueblo Pumpkin Pinion Nut Sweetbread
(http://photos1.blogger.com/blogger/6825/1689/1600/QuickBread.jpg)
1 1/2 cups unbleached flour 1 cup finely mashed or pureed pumpkin 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
Rio Grande Pueblo peoples traditionally serve a variant of this sweetbread to parties of nut-pickers in September when piqon nuts are bing picked from the mountain slope trees. Families camp for many weeks in traditional areas reserved to clans.
In the recipe you can use either cooking-type pumpkin (these have necks and thick, meaty bodies, not like jack o' lantern pumpkins) or a sweet bright orange squash, like butternut or canned pumpkin. 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 knif 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 yoghurt or applesauce over it.
Yield: one loaf
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Post by blackcrowheart on Jan 21, 2008 11:12:39 GMT -5
Pueblo Pumpkin-Pine nut Bread
1 1/2 cups unbleached flour 1 cup mashed cooked pumpkin 3/4 cup sugar 1/2 cup butter, melted 2 eggs, beaten 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon grated nutmeg 3/4 cup shelled pinon nuts 1/2 teaspoon salt
Preheat oven to 350 degrees. In a mixing bowl, combine flour, pumpkin, sugar, butter, eggs, baking powder, cinnamon, nutmeg, and salt. Stir in pinon nuts. Place batter in a greased 6 x 9-inch bread pan. Bake for 1 hour, or until a knife inserted in bread comes out clean.
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