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Spiced Pumpkin Bread with Wisconsin Colby Recipe | |
American Bread | |
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Ingredients:
2 tsp. cumin seeds3 Tbsp. butter, divided 1/2 cup finely chopped onion 2 tsp. curry powder 1/4 tsp. ground cumin 1/8 tsp. cayenne pepper 3/4 tsp. salt 3/4 cup flour 3/4 cup cornmeal 1 tsp. baking powder 1/2 tsp. baking soda 1 Tbsp. sugar 8 oz. (1 cup) pumpkin puree, canned or homemade* 1 1/2 tsp. jalapeño, finely diced 2 eggs, lightly beaten 2/3 cup buttermilk 3/4 cup shredded Wisconsin Colby cheese, divided
Directions:
Preheat oven to 350ºF. Butter a 9 1/4" x 5 1/4" by 3" loaf pan.Heat a small, heavy skillet. Add the cumin seeds and toast just until aromatic. Do not scorch or brown. Pour the seeds on a saucer and set aside. In the same skillet, heat 1 tablespoon butter. Add the onion, curry powder, ground cumin, cayenne pepper and salt. Cook over medium low heat, stirring frequently, until the onion is soft, about 5 minutes. Let cool and stir in reserved cumin seed. Sift the flour, cornmeal, baking powder, baking soda and sugar into a bowl. Melt remaining butter and set aside. In a large bowl, whisk together the pumpkin puree, chile, eggs, buttermilk, onion mixture and melted butter. Mix just until moistened. Add flour mixture and stir just until mixed. Fold in 1/2 cup shredded Colby cheese. Spoon the mixture into the prepared loaf pan. Bake 35 minutes. Remove from oven and sprinkle remaining Colby cheese over the bread top. Return to oven 5 to 7 minutes longer, until the cheese melts and the bread is baked through. *To puree pumpkin: peel the pumpkin and cut in 2-inch cubes. Boil in salted water until tender, 8 to 12 minutes. Drain. Puree pumpkin in food processor or blender. Makes 1 loaf
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