Steamed Pumpkin Bread with Walnuts and Dates
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup yellow cornmeal
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup chopped dates
- 1/4 cup chopped walnuts
- 2/3 cup buttermilk
- 1/2 cup canned pure pumpkin
- 1/2 cup honey
- 1 large egg yolk
- Generously butter 1 empty 28-ounce can.
- Place small rack on bottom of large pot.
- Pour enough 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 to dry ingredients.
- Stir just until 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 enough additional hot water into pot so that water level is 2/3 up sides of can.
- Bring water to boil.
- Cover pot; reduce heat to medium-low and simmer until wooden skewer inserted into center of bread comes out clean, occasionally adding more hot water to pot to maintain water level, about 1 1/2 hours.
- Using tongs, transfer can to another rack.
- Cool 10 minutes.
- Remove foil.
- Run knife around sides of bread.
- Gently shake can to remove bread.
- (Can be made 1 day ahead.
- Cool 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 until heated through, about 15 minutes.)
- Cut into slices.
- Serve warm.
flour, whole wheat flour, yellow cornmeal, baking soda, salt, dates, walnuts, buttermilk, pumpkin, honey, egg yolk
Taken from www.epicurious.com/recipes/food/views/steamed-pumpkin-bread-with-walnuts-and-dates-102515 (may not work)