| Ingredients |
| boiling water |
3/4 cup |
175 ml |
| 100% bran cereal |
1 1/2 cups |
375 ml |
| dates |
1/3 cup |
75 ml |
| butter or light margarine |
1/3 cup |
75 ml |
| egg/egg whites |
1 or 2 |
1 or 2 |
| pumpkin |
1 can |
1 can |
| all-purpose flour |
2 cups |
500 ml |
| sugar |
1/2 cup |
125 ml |
| baking powder |
1 tbsp |
15 ml |
| baking soda |
1 tsp |
5 ml |
| cinnamon |
2 tsp |
10 ml |
| ground ginger |
2 tsp |
10 ml |
| salt |
1/2 tsp |
2 ml |
| Directions |
| Step 1 |
Mix together bran cereal, butter, margarine or light margarine, dates then pour boiling water over the cereal and stir until the butter or margarine melts, and let cool. Stir in egg or egg whites and pumpkin until smooth. |
| Step 2 |
In another bowl, combine flour, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt. Stir cereal mixture into the dry ingredients and combine just until moistened. |
| Step 3 |
Pour into loaf pan and bake at 350 F for about 55 minutes. Cool in the pan for 10 minutes, remove and cool completely. |
| Submitted by: |
Hal Johnson and Joanne McLeod |
|
