Indian-Spiced Pumpkin Bread with Wisconsin Colby

Servings: 1 loaf or 12 servings

3 tablespoons butter, divided
1/2 cup finely chopped onion
2 teaspoons curry powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3/4 teaspoon salt
3/4 cup flour
3/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
8 ounces (1 cup) canned or pumpkin puree
1 1/2 teaspoon finely diced hot chile, such as
    jalapeño or Serrano
2 eggs, lightly beaten
2/3 cup buttermilk
3/4 cup shredded Wisconsin Colby cheese, divided

*Wisconsin Cheddar cheese can be substituted.

Preheat oven to 350ºF. Butter a 9 1/4" x 5 1/4" x 3" loaf pan.

In 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.

Sift the flour, cornmeal, baking powder, baking soda and sugar into a bowl.

Melt remaining butter and set aside. In a large bowl, whisk 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 over the bread top. Return to oven 5-7 minutes longer, until the cheese melts and the bread is baked through.

*To puree fresh pumpkin: peel the pumpkin and cut in 2-inch cubes. Boil in salted water until tender, 8-12 minutes. Drain. Puree pumpkin in food processor or blender.

Recipe and photograph provided courtesy of the Wisconsin Milk Marketing Board - used with permission.