Indian-spiced Pumpkin Bread With Wisconsin Colby
2 teaspoons cumin seeds
3 tablespoons butter, divided
1/2 cup finely chopped onion
2 teaspoons curry powder
1/4 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) pumpkin puree, canned or homemade*
1 1/2 teaspoon finely diced hot chile, such as jalapeno or Serrano
2 eggs, lightly beaten
2/3 cup buttermilk
3/4 cup shredded Wisconsin Colby cheese, divided.
Preheat oven to 350 degrees F. 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 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.
Makes 1 loaf
*To puree 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.