Curried Pumpkin Breads
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1.5 cups
Yellow Cornmeal1 tsp
Baking Soda2 tbsps
Sugar1 cup
Onion (finely chopped)1 tbsp
Curry Powder1 tsp
Ground Cumin1 tsp
Cayenne1.5 tsps
Salt6 tbsps
Unsalted Butter3 large
Egg3 cup
ButtermilkDirections:
1
Into a bowl sift together the flour, the cornmeal, the baking powder, the baking soda, and the sugar
2
In a skillet cook the onion with the curry powder, the ground cumin, the cayenne, and the salt in 2 tablespoons of the butter over moderately low heat, stirring, for 5 minutes, or until it is soft, let the mixture cool, and stir in the cuminseed
3
In a large bowl whisk together the pumpkin purée, the eggs, the buttermilk, the onion mixture, and the remaining 4 tablespoons butter, melted, add the flour mixture, and stir the batter until it is just combined
4
Divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F
5
Oven for 40 to 45 minutes, or until a tester comes out clean
6
Remove the breads from the pans and let them cool, right sides up, on a rack
7
The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month
8
Into a bowl sift together the flour, the cornmeal, the baking powder, the baking soda, and the sugar
9
In a skillet cook the onion with the curry powder, the ground cumin, the cayenne, and the salt in 2 tablespoons of the butter over moderately low heat, stirring, for 5 minutes, or until it is soft, let the mixture cool, and stir in the cuminseed
10
In a large bowl whisk together the pumpkin purée, the eggs, the buttermilk, the onion mixture, and the remaining 4 tablespoons butter, melted, add the flour mixture, and stir the batter until it is just combined
11
Divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F
12
Oven for 40 to 45 minutes, or until a tester comes out clean
13
Remove the breads from the pans and let them cool, right sides up, on a rack
14
The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month