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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, available through KRI.

Siri Ved Kaur has been a part of the 3HO/Sikh Dharma community since 1971, when she served as Yogi Bhajan’s personal cook for several years. She has authored three cookbooks (Conscious Cookery - 1978, From Vegetables with Love – 1989, and From Vegetables, with Love: Recipes & Tales from a Yogi’s Kitchen - 2015) 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.