Steamed Harvest Bread

Created by ellie on October 18, 2015

Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon mixed spice (mix together your favorite fall spices, cinnamon, ginger, nutmeg, cloves and/or allspice to equal 1 T)

8 ounces fat-free yogurt (or buttermilk, 1 cup)
3 large eggs
1 to 1 1/2 cups brown sugar
Cooked mashed fruit (12 ounces/1 1/2 cups cooked and mashed fruit or vegetables, apple, pineapple, carrots, squash or cranberries, or cranberry sauce or 2 cups grated carrots or apples)

Step 1: In a bowl mix together the dry ingredients (flour - spices).
Step 2: In another bowl beat the yogurt (or buttermilk), eggs, sugar and the vegetables for fruit. Stir wet into the dry ingredients.
Step 3: Place the batter a 2 quart pudding mold, or two 1 quart molds or two cleaned coffee cans that can hold 1 quart of liquid. Fill 2/3 full and cover with the mold's lid or use parchment paper with a rubber band.
Step 4: Place mold(s) in a kettle or use your slow cooker on top of something to keep them off the bottom of the pan. The kettle should be deep enough so its lid can cover the pudding containers.
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 pudding(s) for 2 hours; adding water if necessary.