This fabulous pumpkin cornbread is not too sweet, but the cornmeal makes it interesting enough to disappear quickly. It is simple to make and oh-so-easy to eat. Serve as a tea bread or toasted lightly for breakfast.
Makes 1 loaf
1 1/3 cups unbleached
1 cup ground cornmeal
1 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup canned unsweetened pumpkin
4 tablespoons unsalted butter, melted
1/2 cup milk
3/4 cup walnuts, coarsely chopped
1 tablespoon honey mixed with 1 tablespoon melted butter (optional, to brush on baked loaf)
Heat the oven to 350º F (177º C). Grease a 9- by 5-inch loaf pan with oil. Combine the flour, cornmeal, sugar, baking powder, cinnamon, baking soda, and salt in a large bowl, until thoroughly mixed.
Whisk together the eggs, pumpkin, butter, and milk in a smaller bowl. Quickly mix this into the flour mixture until just combined. Gently stir in the walnuts.
Pour the batter into the prepared pan. Bake for 50 to 60 minutes, or until the loaf is golden brown and slightly separated from the edge of the pan, and a skewer inserted into the center of the loaf comes out clean. Remove from the oven and cool on a wire rack for 10 minutes. Remove from the pan and brush with the glaze, if using. Cool completely before slicing with a serrated knife.
Excerpted from The Pumpkin Cookbook, © by Edith Stovel, photography © by Clare Barboza, used with permission from Storey Publishing.