INGREDIENTS:

1 1/2 c unbleached flour
1 c finely mashed or pureed
1 pumpkin/squash
3/4 c brown sugar
1/2 c melted butter
2 eggs beaten foamy
1 ts baking powder
1 ts cinnamon
1 ts grated nutmeg
1/2 ts salt
3/4 c pine nuts

DIRECTIONS:

Rio Grande Pueblo peoples traditionally served a variant of this
sweetbread to parties of nut-pickers in September when pinon nuts
were being picked from the mountain slope trees. Families would (and
some still do) camp for many weeks in traditional areas reserved to
clans. In the recipe you can use either cooking-type pumpkin (these
have necks and thick, meaty bodies, not like jack o’ lantern
pumpkins) or a sweet bright orange squash, like butternut.

Preheat oven to 350. In a mixing bowl, combine flour, salt, baking
powder, sugar, spices. Stir in pumpkin, eggs, butter. Stir pine nuts
into thick batter. Scrape into a greased 6 x 9 loaf pan. Bake for 1
hour or until knife inserted in bread comes out clean.

This sweetish, spicy bread goes well with soups, stews, and can also
be a dessert, especially if you cut it apart and put yoghurt or
applesauce over it.

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