Pumpkin Pinion Nut Sweetbread

[kirra]

Pumpkin Pinion Nut Sweetbread
Pueblo Indian Tribe

Preparation:

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

Preparation:

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.

Notes:
In this 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.

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.