Steamed Pumpkin Cherry Bread
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 116.5
- Total Fat: 1.1 g
- Cholesterol: 27.9 mg
- Sodium: 283.7 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 1.9 g
- Protein: 3.0 g
View full nutritional breakdown of Steamed Pumpkin Cherry Bread calories by ingredient
Introduction
This is a great no fat, full of flavor bread! This is a great no fat, full of flavor bread!Number of Servings: 20
Ingredients
-
0.75 cup Bob's Red Mill Masa Harina (by FIVEPEPPERS)
0.75 cup Whole Wheat Flour
.75 cup Wheat flour, white, bread, enriched
0.66 cup Dried Cherries
2 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
2 tsp Pumpkin Pie spice
1 tsp Vanilla Extract
3 large Egg, fresh, whole, raw
.75 cup Molasses
1.5 cup Libbys 100% pure pumpkin, canned
Directions
Mix all dry ingredients, including the cherries. Mix all wet ingredients, then mix into the dry.
I steam on the stovetop in my large soup pot with a trivit to keep my baking dish off the bottom. Grease a 2 quart baker - mine looks like a souffle ramekin - and fill 2/3 of dish. Place a greased doubled piece of foil on top using twine to keep it tight. Then add it carefully to your pot. Carefully add boiling water so that your dish is about 1/3 immersed in the water and add a lid there too. Bring your soup pot to a simmer and gently steam for 2 1/2 hours. You can also steam in the oven at 225° for the same amount of time. Check the water level occasionally. Let cool 5 - 10 minutes before removing it from the pan, then cool on a wire rack. It makes a good 20 slices. Yum!
Serving Size: 20 slices
Number of Servings: 20
Recipe submitted by SparkPeople user REBEZINI.
I steam on the stovetop in my large soup pot with a trivit to keep my baking dish off the bottom. Grease a 2 quart baker - mine looks like a souffle ramekin - and fill 2/3 of dish. Place a greased doubled piece of foil on top using twine to keep it tight. Then add it carefully to your pot. Carefully add boiling water so that your dish is about 1/3 immersed in the water and add a lid there too. Bring your soup pot to a simmer and gently steam for 2 1/2 hours. You can also steam in the oven at 225° for the same amount of time. Check the water level occasionally. Let cool 5 - 10 minutes before removing it from the pan, then cool on a wire rack. It makes a good 20 slices. Yum!
Serving Size: 20 slices
Number of Servings: 20
Recipe submitted by SparkPeople user REBEZINI.
