Pumpkin and cornmeal made for one of the more interesting quick breads I have baked. If I was not on a near-constant lookout for unusual recipes to try, I would have passed right over this in a heartbeat.
However, I’m glad I gave this recipe a chance. Walnuts impart a nice crunch, and fresh flat-leaf parsley packs an unexpected punch of flavor. It is a perfect alternative to the standard cornbread muffin I enjoy with chili and think slices made for a hearty sandwich bread. Enjoy!
- 1 cup walnuts, roughly chopped
- ¾ cup ground cornmeal, plus additional for sprinkling
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- 2 cups pumpkin puree
- 3 large eggs
- 1 cup flat-leaf parsley leaves
- 2 tablespoons olive oil
- In a skillet over medium heat, toast the walnuts until browned and fragrant.
- In a medium bowl, stir together the toasted walnuts, cornmeal, flour, baking powder, salt, and pepper. Set aside.
- In a large bowl, beat together the pumpkin puree, eggs, parsley, and olive oil.
- Fold the flour mixture into the pumpkin mixture until fully incorporated. Do not overmix.
- Grease a 9 x 5 - inch loaf pan with oil, line the bottom with parchment paper, and sprinkle cornmeal along the sides until coated.
- Pour the bread batter into the prepared loaf pan.
- Bake at 350 degrees F for 40-45 minutes until the top is crusty and a knife inserted in the middle comes out clean.
- Allow to cool in the pan for 20 minutes before turning out onto a cooling rack to finish cooling.