Cooking with pumpkin sits high atop the list of reasons why Fall rocks my world, but it always shows up with cinnamon, nutmeg, and cloves. There are far too many spices out there to settle on the pumpkin pie kind, that’s why I was immediately drawn to this recipe.
A break from the ordinary, this bread is spicy, savory, and delicious. The curry, cumin, jalapeno and cheese offer a little slice of spiced pumpkin love.
Indian Spiced Pumpkin Bread
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
1 cup canned pumpkin
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 Colby cheese, divided
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.
From Eat Wisconsin Cheese.