Categories: Bread, Cheese, Holiday

Ingredients

• 2 teaspoons cumin seeds
• 3 tablespoons butter, divided
• 1/2 cup finely chopped onion
• 2 teaspoons curry powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 3/4 teaspoon salt
• 3/4 cup flour
• 3/4 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon sugar
• 8 ounces (1 cup) pumpkin purie, canned or homemade (see note)
• 1 1/2 teaspoon finely diced hot chile, such as jalapeqo or Serrano
• 2 eggs, lightly beaten
• 2/3 cup buttermilk
• 3/4 cup shredded Wisconsin Colby cheese, divided

Directions

1. Preheat oven to 350 degrees F. Butter a 9 1/4"x 5 1/4"x 3" loaf pan.

2. Heat a small, heavy skillet. Add the cumin seeds and toast just until aromatic. Do not scorch or brown. Pour the seeds on a saucer and set aside.

3. In the same skillet, heat 1 tablespoon butter. Add the onion, curry powder, ground cumin, cayenne pepper and salt. Cook over medium low heat, stirring frequently, until the onion is soft, about 5 minutes. Let cool and stir in reserved cumin seed.

4. Sift the flour, cornmeal, baking powder, baking soda and sugar into a bowl.

5. Melt remaining butter and set aside. In a large bowl, whisk the pumpkin purie, chile, eggs, buttermilk, onion mixture and melted butter. Mix just until moistened. Add flour mixture and stir just until mixed. Fold in 1/2 cup shredded Colby cheese. Spoon the mixture into the prepared loaf pan. Bake 35 minutes. Remove from oven and sprinkle remaining Colby over the bread top. Return to oven 5 to 7 minutes longer, until the cheese melts and the bread is baked through.

6. Note: To purie pumpkin: peel the pumpkin and cut in 2-inch cubes. Boil in salted water until tender, 8 to 12 minutes. Drain. Purie pumpkin in food processor or blender.

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