Remember this cookbook which I reviewed last week? I've been using it almost exclusively just these past few days and have made some headway on trying out the recipes. We have enjoyed everything we've tried so far which includes:
- Harvest Pumpkin Soup
- Pumpkin Cornbread
- Spaghetti with Peppers, Onions & (Italian-style) Sausage (pumpkin & tomato based sauce)
- Pumpkin Walnut Biscuits
- Roasting our own pumpkin. (I had help with this. I watched and learned this time 'round. I'm less intimidated now than I was before.)
We had some out-of-town company this past weekend and I had made up the pumpkin spaghetti sauce ahead of time for trying out with them. Everyone to a person loved it! And the pumpkin cornbread really is amazing.
And that brings me to the point of this post. One of you asked for the recipe and so I checked with the publisher (Storey) who gave me permission to post it. (This stuff was so good that we ate the entire pan in one sitting. It could pass for yummy cake almost!) Without further ado, here are the instructions as provided in the book:
1 1/3 cups unbleached all-purpose flour
1 cup ground cornmeal
1 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/3 teaspoon salt
1 cup canned unsweetened pumpkin
4 tablespoons unsalted butter, melted
1/2 cup nonfat milk
3/4 cup walnuts, coarsely chopped
1 tablespoon honey mixed with 1 tablespoon melted butter (optional, to brush on baked loaf)
1. Heat oven to 350 degrees. Grease a 9 x 5" loaf pan with oil.
2. Combine the flour, cornmeal, sugar, baking powder, cinnamon, baking soda, and salt in a large bowl, until thoroughly mixed.
3. 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.
4. Pour the batter into 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.
Notes: I usually use stevia instead of sugar and decrease the amount of sweetener, despite the fact that that is an insult to my Texas roots. I did not do so this time though, which is why it could pass for cake!
Also, I think cornbread served as a loaf of bread it somewhat odd so I put it into a 9 x 12 Pyrex dish and cooked it for roughly 35 minutes instead.
THIS CONTEST IS NOW CLOSED. THE WINNER, as selected by Random.org, IS SHERRY. CONGRATS!
Again, many thanks to Storey who sent me a copy of the recipe book in order to facilitate a review. I received no further compensation for these posts and all opinions are my own (i.e., I really do like the recipes!).