1/2 c Plus 2 tablespoon sugar
1 1/2 c Finely ground whole-wheat
-flour*
3/4 ts Cinnamon
1/2 ts Ginger
1 ts Baking soda
1/2 ts Nutmeg
1 ts Salt
1 ds Ground cloves
1/2 c Vegetable oil
2 Eggs; beaten
1/3 c Water
1 c Cooked pumpkin; (freshly
-cooked or
; canned)
1/2 c Chopped pecans
*Whole-wheat pastry flour or 1 cup whole wheat flour plus 1/2 cup enriched
all-purpose flour may be substituted.
“This recipe actually comes from my good friend, Alice White, who’s a
nutritionist and wonderful cook in Cambridge, Massachusetts. My family
loves this every time.”
Preheat over to 350 degrees F. Grease a 9- x 5- x 3-inch loaf pan. Place
all dry ingredients in a large bowl and mix well. Add oil and beaten eggs,
blend in well. (This recipe is easy to mix by hand.) Add water, pumpkin,
and pecans; stir until batter is well blended. Place in greased loaf pan
and bake in top half of oven for 1 to 1 1/4 hours, or until it tests done.
Remove from oven and allow to cool in the pan; then place pan on its side
and gently ease out the loaf. Note: This bread is excellent for freezer
storage and can be frozen up to three months. It also keeps well for about
a week tightly wrapped in foil in the bread box.
Variations: Other nuts, such as walnuts, can be substituted. o Experiment
with other spices such as allspice or mace. o Substitute mashed sweet
potato for the pumpkin. o Add 1/2 cup of raisins.
Paula Lyons
Yields
1 servings