by Alison Boteler (Barrons 1991)
I love a spiral bound American cookbook made up of local and down-home recipes. The Indian Pumpkin Bread seemed the obvious recipe to choose this week!
Indian Pumpkin Bread
I came across this version at a bake sale in Woonsocket. Rhode Island. I'm completely sold on it as the ultimate pumpkin bread. The cornmeal adds interesting character.
1 cup sugar
1 cup firmly packed brown sugar
1 cup vegetable oil
2 cups canned pumpkin
2 cups all purpose flour
1 cup white or yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cloves
1 teaspoon cinnamon
2/3 cup raisins
2/3 cup chopped toasted walnuts
Preheat oven to 325 degrees F (160 degrees C)
In a large mixing bowl, blend sugars and oil. Add eggs and beat until light and fuffly. Blend in pumpkin. Combine dry ingredients and blend into pumpkin mixture. Stir in raisins and walnuts. Divide between two greased and floured 9 x 5 inch loaf pans. Bake 65 to 70 minutes, until toothpick inserted in center comes out clean. Let cool 10 minutes before removing from pans.
Posted by Nigella on the 23rd Nov 2011