Spiced Pumpkin Bread with Wisconsin Colby Recipe

2 tsp. cumin seeds
3 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

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.