MABON BREAD

This Recipe is from Starhawk's book, Circle Round, and has been a bit of a tradition in our home.

Ingredients:
4 eggs
1 cup brown sugar
1 1/2 cup cooked and pureed pumpkin (or one 15 oz can pumpkin), drained
1 cup condensed plain yogurt (nonfat or lowfat is fine)
2 tablespoon frozen orange juice
1 teaspoon cinnamon
1/4 teaspoon baking soda
4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup flour
1 cup cornmeal

Directions:
~ Preheat the oven to 350 degrees. Mix together the eggs and sugar. Add the pumpkin, condensed yogurt, and orange juice.
~ Sift the cinnamon, baking soda, baking powder, salt, and flour together. Add the cornmeal. Incorporate this slowly into the wet mixture.
~ Grease two loaf pans. Divide the batter between the pans and smooth the top. Bake for 1 hour. Test for doneness by inserting a knife or skewer into the center. It should come out clean and dry. Let the loaves cool for 5 minutes, then remove from pans and let cool completely.
~ This batter also bakes well as muffins, with the baking time of about 40 mintues.

Note:
~ To make condensed yogurt, place 2 cups of plain yogurt in a colander lined with cheesecloth or a sturdy paper towel. Let the yogurt drain for six hours or over night. You'll be left with 1 cup of

condensed yogurt.

This monkey says, "You don't have to have a glass of wine when making Mabon Bread with a four year old - but it helps."