Pueblo Pumpkin/Squash Piñon Nut Sweetbread

[Guest guest]

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.