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Pumpkin-Nut Bread

By Siri Ved Kaur

Yield: 1 loaf

This sweetly spiced, moist bread can be made with fresh or canned pumpkin.

2 teaspoons arrowroot powder or other egg replacer

1 ½ cups sifted pastry flour

2 teaspoons baking powder

½ teaspoon salt

¼ teaspoon baking soda

¾ teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon cloves

½ cup honey or maple syrup

½ cup ghee or oil

1 cup buttermilk

¼ cup mashed, cooked pumpkin

½ cup rolled oats or oat bran

½ cup chopped walnuts

½ cup currants (optional)

Combine arrowroot, flour, baking powder, salt, soda, and spices and sift into a medium mixing bowl. Add honey, ghee, buttermilk, and pumpkin and stir until evenly moistened. Blend in oats, walnuts, and currants. Transfer to a greased 8"x4" loaf pan and bake on the center rack of the oven at 350° for 60 minutes. Cool for at least 30 minutes before removing from the pan.

Pumpkin-Nut Bread Variations

Banana-Nut Bread

Yield: 1 loaf

Prepare as for Pumpkin-Nut Bread, substituting mashed ripe bananas (the more overripe, the better!) for pumpkin.

Persimmon-Nut Bread

Yield: 1 loaf

Prepare as for Pumpkin-Nut Bread, substituting mashed ripe persimmons for pumpkin.

This recipe can be found in From Vegetables, With Love by Siri Ved Kaur.

Siri Ved Kaur has been a part of the 3HO/Sikh Dharma community in Los Angeles since 1971. She has authored two cookbooks (Conscious Cookery, 1978 and From Vegetables with Love, 1989) and written numerous columns for Beads of Truth, Aquarian Times, YogaMint, and HealthWorld Online. Mother of three grown daughters, she now resides in Bakersfield, California with her husband, Gurujodha Singh.