Recipe - Steamed Pumpkin Bread With Walnuts And Dates

One half cup All purpose flour
One half cup Whole wheat flour
One half cup Yellow cornmeal
1 teaspoon Baking soda
One half teaspoon Salt
One fourth cup Chopped dates
One fourth cup Chopped walnuts
2/3 cup Buttermilk
One half cup Canned pure pumpkin
One half cup Honey
1 lg Egg yolk

Generously butter 1 empty 28ounce can. Place small rack on bottom of large
pot. Pour enough water into pot to reach depth of 3 inches. Bring water to
boil

Mix first 5 ingredients in large bowl. Stir in dates and walnuts. Whisk
buttermilk, pumpkin, honey and yolk in medium bowl. Add to dry ingredients.
Stir just until blended. Transfer to can. Cover can with buttered foil,
buttered side down. Secure foil tightly by tying kitchen string around can
just below top rim.

Place can on rack in pot; pour enough additional hot water into pot so that
water level is 2/3 up sides of can. Bring water to boil. Cover pot; reduce
heat to mediumlow and simmer until wooden skewer inserted into center of
bread comes out clean, occasionally adding more hot water to pot to
maintain water level, about 1 One half hours.

Using tongs, transfer can to another rack. Cool 10 minutes. Remove foil.
Run knife around sides of bread. Gently shake can to remove bread. (Can be
made 1 day ahead. Cool completely. Return bread to can. Cover tightly with
foil and secure with string. Store at room temperature. Steam bread in
covered can on rack set over simmering water until heated through, about 15
minutes.) Cut into slices. Serve warm.

Makes 1 loaf.

Bon Appetit November 1999

Converted by MC_Buster.

Per serving: 1409 Calories (kcal); 27g Total Fat; (16% calories from fat);
31g Protein; 281g Carbohydrate; 218mg Cholesterol; 2516mg Sodium Food
Exchanges: 6 One half Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 Fruit; 4 Fat; 9
One half Other Carbohydrates

Converted by MM_Buster v2.0n.