Microwave Steamed Pumpkin Bread

the Betty Crocker Microwave Cook Book

Grease and coat 8 - 9 cup microwave ring mold with 1/4 cup graham cracker crumbs (about 3 sqs.) or wheat germ and reserve.

Cream together:
1/3 cup shortening
1 & 1/3 cups sugar

Add:
1 & 1/3 cups flour
1 teasp. soda
3/4 teasp. salt
1/2 teasp. baking powder
1/2 teasp. @ cinnamon & nutmeg or allspice or mace
1 cup canned pumpkin
1/3 cup water
2 eggs.

Beat until smooth.

Stir in:
1/3 cup @ raisins and chopped nuts
OR 2/3 cup of one.

Ring mold should not be over 2/3 full. On a rack, cover with waxed paper. Microwave on 70% for 6 minutes, give it 1/2 turn and bake another 6 to 8 minutes at 70%. The top should be dry and spring back. Shake to loosen and cool, invert onto a plate, cool completely and slice.

My changes; omit the shortening and use 1/4 to 1/2 cup oil instead. In my microwave, with a turntable, 14 minutes at 70% is sufficient.

Zucchini Variation

Use 1 & 1/2 cups flour and 1 cup sugar. 1 & 1/4 cup thawed, finely shredded, frozen zucchini. I use only 1/2 teasp. cinnamon. 70% for 12 minutes.

Applesauce Variation

Use the zucchini variation with 1 cup thick unsweetened applesauce, 1/4 teasp. @ cinnamon & allspice & mace/nutmeg.

Banana Variation

Follow the applesauce variation with 1 cup ripe, fork mashed, banana. If they are very ripe cut the sugar to 2/3 cup.