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Steamed Harvest Bread (A Way To Use Up Leftover Fruits & Vegetables)
- Servings: 16
- Prep: 10m
- Cook: 2h
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon spices (a combination of your favorite spices such as cinnamon, ginger, nutmeg, cloves, allspice or use Penzy's pie spice)
- 8 ounces fat-free yogurt (plain, 1 cup, or buttermilk or sour milk)
- 3 large eggs
- 1 1/2 cups brown sugar
- 1 1/2 cups vegetables (cooked, mashed or fruits apples, pumpkin, carrots, squash, cranberry or cranberry sauce or use 2 cups grated carrots or chopped apples -- choice is yours!)
How to Make
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Step 1: In a bowl combine the dry ingredients (flours-spices).
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Step 2: In another bowl combine the wet ingredients (yogurt - fruit). Blend the wet mixture into the dry mixture.
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Step 3: Place the batter into one 2-quart pudding mold or two 1-quart pudding molds or two cleaned and greased cans that will hold 1 quart of liquid.
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Step 4: Place the mold in a kettle or saucepan on top of something to keep them off the bottom of the pan. The kettle should be deep enough so its lid can coffer the pudding containers. A slow cooker will also work well.
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Step 5: Fill the kettle or slow cooker with boiling water 2/3 of the way up the mold. Cover, bring the water to a simmer and steam the puddings for 2 hours, adding water if necessary.
We hope you enjoy this recipe!
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