Pumpkin Oatmeal Bread

SOURCE: The Bread Machine Cookbook II by Donna Rathmell German, Copyright
1991, ISBN 1-55867-037-8. Formatted by Ursula R. Taylor…

WARNING! Cakes and quick breads (non-yeast) breads) may, at this time, only
be made in the Zojirushi, National SD-BT6N or Panasonic SD-T6P machines. Do
not attempt making these in any other machines as the results will
fail…..

This recipe uses self-rising flour. If substituting all-purpose flour, add
1 1/2 tsp. of baking powder and 1/2 tsp. salt for each cup of flour used.
If you are using a National or Panasonic machine, all ingredients are mixed
together prior to placing in the pan for baking. Any ingredients listed
following asterisks are to be mixed in last and only until blended. As you
must tell the machine how long to bake the quick breads/cakes, the times
are given in each recipe…..

If using the Zojirushi, place the ingredients in the machine in the order
given. Any ingredients listed following asterisks are to be added at the
“Beep”. As the machine is preprogrammed to turn off when the cakes/quick
breads are completely baked, you may ignore the baking times….

BAKE for 40 minutes….. To prepare fresh pumpkin puree, simply cut pumpkin
in half, removing stem, pulp and seeds. Cut pumpkin in to four to five inch
squares and place in boiling waater until soft and fork pierces easily.
Drain off water and puree pumpkin in food processor or blender. Pumpkin is
easily placed in ziploc bags, premeasured into one or two cups, and keep
frozen until required for baking….

PERSONAL NOTE From Ursula R. Taylor – I got the following note from Sandy
Hansen on NVN Food & Wine Board – note #110377…..Another way to make
pumpkin puree is to take the pumpkin and cut it in half, remove stem, pulp
and seeds also. Then place it in the microwave and cook on high for 10
minutes. Take it out with oven mits – as it will be very HOT.