Thanksgiving Recipes
Indian-Spiced Pumpkin Bread with Wisconsin Colby
A savory bread, Indian Spiced Pumpkin Bread with Wisconsin Colby derives its ethnic influence from curry powder, cumin and cayenne pepper.
Yield: 1 loaf or 12 servings
Ingredients
- 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 all-purpose flour
- 3/4 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon granulated 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**
Instructions
- Heat oven to 350 degrees F. Butter a 9 x 5 x 3 inch 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 for 35 minutes.
- Remove from oven and sprinkle remaining Colby over the bread top.
- Return to oven 5 to 7 minutes longer, until the cheese melts and the bread is baked through.
Notes
* To puree fresh pumpkin: Peel the pumpkin and cut into 2 inch cubes. Boil in salted water until tender, 8 to 12 minutes. Drain. Puree pumpkin in food processor or blender.
** Wisconsin Cheddar cheese can be substituted.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin