Savory Pumpkin and Cornmeal Quick Bread

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!

Savory Pumpkin and Cornmeal Quick Bread

 

Savory Pumpkin and Cornmeal Quick Bread
 
Author:
Ingredients
  • 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
Instructions
  1. In a skillet over medium heat, toast the walnuts until browned and fragrant.
  2. In a medium bowl, stir together the toasted walnuts, cornmeal, flour, baking powder, salt, and pepper. Set aside.
  3. In a large bowl, beat together the pumpkin puree, eggs, parsley, and olive oil.
  4. Fold the flour mixture into the pumpkin mixture until fully incorporated. Do not overmix.
  5. Grease a 9 x 5 - inch loaf pan with oil, line the bottom with parchment paper, and sprinkle cornmeal along the sides until coated.
  6. Pour the bread batter into the prepared loaf pan.
  7. Bake at 350 degrees F for 40-45 minutes until the top is crusty and a knife inserted in the middle comes out clean.
  8. Allow to cool in the pan for 20 minutes before turning out onto a cooling rack to finish cooling.
 

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