Thanksgiving Leftovers Recipe: Pumpkin Cornmeal Bread

Thanksgiving Leftovers Recipe: Pumpkin Cornmeal Bread

Makes a 9 inch loaf

Enhance a easy pumpkin loaf with molasses and the pleasingly grainy texture of golden cornmeal. Cinnamon and nutmeg, two acquainted baking spices, go into the batter together with mild, brown sugar and vanilla. Discover some pure pumpkin puree and since you do not want the entire field for this bread, use what’s left over to stir right into a pot of turkey soup to present it some good shade and physique. Earlier than baking, sprinkle uncooked pumpkin seeds combined with sugar on the bread. When it cools, lower the bread into thick slices and serve with a glass of sizzling or glowing cider, or flip the cake right into a dessert with puffs of whipped cream, dried fruit compote or baked apples.

Canola or vegetable oil (for pan)
2 cups of flour
1 teaspoon baking soda
½ teaspoon of baking powder
¼ little spoon of salt
teaspoons of floor cinnamon
½ teaspoon floor walnuts
½ cup of yellow cornmeal
½ cup (1 stick) butter, at room temperature
2 vegetable oil
½ cup of sunshine brown sugar
cup of granulated sugar
¼ cup of molasses
2 teaspoons of vanilla extract
2 eggs
1 cup of pure pumpkin puree
¼ cup uncooked pumpkin seeds combined with 1 tablespoon granulated sugar (for garnish)

1. Set the oven to 350 levels. Frivolously rub a 9 x 5 inch loaf pan with oil. Line the mould with two sheets of parchment paper, positioned perpendicularly within the mould, urgent them into the corners and leaving an overhang.

2. In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg and cornmeal to mix.

3. Utilizing an electrical mixer on medium-high pace, beat the butter and oil for two minutes. Add the brown sugar and beat for 1 minute. Add the caster sugar and beat for 1 extra minute. Scale back pace to medium. Stir in molasses and vanilla. With a rubber spatula, scrape down the perimeters of the bowl typically. The dough will look curdled at this level; it is good.

4. Beat the eggs, separately. Add the pumpkin and toss to mix.

5. With the mixer set to low pace, add the flour combination in three batches, mixing simply till one is absorbed earlier than including the subsequent batch.

6. Take away the bowl from the mixer stand. Pour the batter into the pan, urgent it flippantly within the middle. Sprinkle with the sprinkles and sugar combination.

7. Bake bread for 55-65 minutes, or till a skewer inserted into the middle of the cake is clear when eliminated or there are just a few moist crumbs hooked up. Place pan on wire rack to chill for half-hour.

8. Utilizing the overhang of the parchment paper as a sling, gently elevate the bread. Place it on the wire rack to chill fully. Peel off the parchment paper and use a serrated knife to chop the bread into slices.

Lisa Yokelson

Makes a 9 inch loaf

Enhance a easy pumpkin loaf with molasses and the pleasingly grainy texture of golden cornmeal. Cinnamon and nutmeg, two acquainted baking spices, go into the batter together with mild, brown sugar and vanilla. Discover some pure pumpkin puree and since you do not want the entire field for this bread, use what’s left over to stir right into a pot of turkey soup to present it some good shade and physique. Earlier than baking, sprinkle uncooked pumpkin seeds combined with sugar on the bread. When it cools, lower the bread into thick slices and serve with a glass of sizzling or glowing cider, or flip the cake right into a dessert with puffs of whipped cream, dried fruit compote or baked apples.

Canola or vegetable oil (for pan)
2 cups of flour
1 teaspoon baking soda
½ teaspoon of baking powder
¼ little spoon of salt
teaspoons of floor cinnamon
½ teaspoon floor walnuts
½ cup of yellow cornmeal
½ cup (1 stick) butter, at room temperature
2 vegetable oil
½ cup of sunshine brown sugar
cup of granulated sugar
¼ cup of molasses
2 teaspoons of vanilla extract
2 eggs
1 cup of pure pumpkin puree
¼ cup uncooked pumpkin seeds combined with 1 tablespoon granulated sugar (for garnish)

1. Set the oven to 350 levels. Frivolously rub a 9 x 5 inch loaf pan with oil. Line the mould with two sheets of parchment paper, positioned perpendicularly within the mould, urgent them into the corners and leaving an overhang.

2. In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg and cornmeal to mix.

3. Utilizing an electrical mixer on medium-high pace, beat the butter and oil for two minutes. Add the brown sugar and beat for 1 minute. Add the caster sugar and beat for 1 extra minute. Scale back pace to medium. Stir in molasses and vanilla. With a rubber spatula, scrape down the perimeters of the bowl typically. The dough will look curdled at this level; it is good.

4. Beat the eggs, separately. Add the pumpkin and toss to mix.

5. With the mixer set to low pace, add the flour combination in three batches, mixing simply till one is absorbed earlier than including the subsequent batch.

6. Take away the bowl from the mixer stand. Pour the batter into the pan, urgent it flippantly within the middle. Sprinkle with the sprinkles and sugar combination.

7. Bake bread for 55-65 minutes, or till a skewer inserted into the middle of the cake is clear when eliminated or there are just a few moist crumbs hooked up. Place pan on wire rack to chill for half-hour.

8. Utilizing the overhang of the parchment paper as a sling, gently elevate the bread. Place it on the wire rack to chill fully. Peel off the parchment paper and use a serrated knife to chop the bread into slices.Lisa Yokelson

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