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Ingredientes
- 1/2 c. All purpose flour
- 1/2 c. Whole wheat flour
- 1/2 c. Yellow cornmeal
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/4 c. Minced dates
- 1/4 c. Minced walnuts
- 2/3 c. Buttermilk
- 1/2 c. Canned pure pumpkin
- 1/2 c. Honey
- 1 lrg Egg yolk
Direcciones
- Generously butter 1 empty 28-oz can. Place small rack on bottom of large pot. Pour sufficient 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 in to dry ingredients.
- Stir just till 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 sufficient additional warm water into pot so which water level is 2/3 up sides of can. Bring water to boil. Cover pot; reduce heat to medium-low and simmer till wooden skewer inserted into center of bread comes out clean, occasionally adding more warm water to pot to maintain water level, about 1 1/2 hrs.
- Using tongs, transfer can to another rack. Cold 10 min. Remove foil.
- Run knife around sides of bread. Gently shake can to remove bread. (Can be made 1 day ahead. Cold 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 till heated through, about 15 min.) Cut into slices. Serve hot.
- Makes 1 loaf.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 672g | |
| Calories 1619 | |
| Calories from Fat 153 | 9% |
| Total Fat 17.82g | 22% |
| Saturated Fat 3.79g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 216mg | 72% |
| Sodium 2619mg | 109% |
| Potassium 1392mg | 40% |
| Total Carbs 351.05g | 94% |
| Dietary Fiber 17.6g | 59% |
| Sugars 189.06g | 126% |
| Protein 32.53g | 52% |
