1/2 c All purpose flour
1/2 c Whole wheat flour
1/2 c Yellow cornmeal
1 ts Baking soda
1/2 ts Salt
1/4 c Chopped dates
1/4 c Chopped walnuts
2/3 c Buttermilk
1/2 c Canned pure pumpkin
1/2 c Honey
1 lg 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.
Makes 1 loaf.
Yields
1 servings