Indian-Spiced Pumpkin Bread With Wisconsin Colby

Know what's great about quick breads? Besides the obvious, they are very versatile. Whether loaves, muffins, scones or biscuits, the tasty treats defy one neat description. They can be sweet or savory, the perfect breakfast bread or dinner side, they can be simple and tender or studded with chunky nuts and fruits. And, all these variations can be made better with cheese, which can add a hefty richness and a distinctive personality. Our featured recipe this month falls on the savory side and fits perfectly on the autumn table. Indian Spiced Pumpkin Bread with Wisconsin Colby derives its ethnic influence from curry powder, cumin and cayenne pepper. Puréed pumpkin and Wisconsin Colby Cheese keep it moist and add another flavor layer. Colby, a Wisconsin Original, began as a happy accident in 1874 when Cheddar makers made a mistake! But the mistake turned out to be a winner with its mild, Cheddar-like flavor and open, elastic texture.

Indian-Spiced Pumpkin Bread With Wisconsin Colby
Servings: 1 loaf or 12 servings
Ingredients:
3 tablespoons butter, divided
1/2 cup finely chopped onion
2 teaspoons curry powder
1/2 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) canned or pumpkin puree
1 1/2 teaspoon finely diced hot chile, such as jalapeño or Serrano
2 eggs, lightly beaten
2/3 cup buttermilk
3/4 cup shredded Wisconsin Colby cheese, divided
*Wisconsin Cheddar cheese can be subsituted.
Cooking Directions:
Preheat oven to 350ºF. Butter a 9 1/4" x 5 1/4" x 3" loaf pan.
In 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.
Sift the flour, cornmeal, baking powder, baking soda and sugar into a bowl.
Melt remaining butter and set aside. In a large bowl, whisk the pumpkin puree, 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 5-7 minutes longer, until the cheese melts and the bread is baked through.
*To puree fresh pumpkin: peel the pumpkin and cut in 2-inch cubes. Boil in salted water until tender, 8-12 minutes. Drain. Puree pumpkin in food processor or blender. 

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