Pumpkin Bread

Instead of baking in a loaf pan, try using three soup cans.

Yield: 1 large loaf or 3 small

1 cup canned pumpkin
3/4 cup maple syrup or honey
2 eggs, beaten
1-3/4 cups unbleached white flour — Note: this corrects an error in the printed book.
1/2 cup canola or flaxseed oil
1 tsp soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1/2 tsp salt
1/4 tsp baking powder

• In a large mixing bowl, stir all the ingredients together.
• Oil the sides of a dark 9x5x3-inch loaf pan and place a piece of waxed paper in the bottom. Turn the batter into the loaf pan.
• Cover and bake in the solar cooker until a toothpick inserted into the center comes out clean, 2 to 3 hours.
• Run a knife around the edge of the pan. Then place a cookie sheet over the pan and invert the pan, allowing the bread to fall out. Immediately peel off the waxed paper. If necessary, continue baking until the bottom is dry.