Adapted from a recipe by Eileen Goltz
Eileen Goltz is a food writer and host of Slice of Life on NPR. She is the author of the Perfectly Parve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman's World Magazine. Visit Eileen at her website: CuisinebyEileen.com.
1/2-cup butter or margarine
2 cups flour
1-teaspoon baking soda
1 cup cooked pumpkin (fresh or canned)
2 teaspoon lemon juice
Preheat oven to 350. Grease a 9X5 bread pan and set it aside. In a bowl combine all the ingredients and mix to combine. Pour the batter into the prepared pan and bake 75 to 90 minutes or until a toothpick poked in the center comes out clean. Cool for 10 to 15 minutes, remove from the pan and cool on a rack until totally cool. Makes 1 loaf.
Recipe: Kosher, poultry, meat, Rosh HashanahAdd a comment