Oct 15, 2012

Fein Tau Weiyema (Pumpkin Bread)

This dense, puddinglike pumpkin bread makes a rich and satisfying dessert. This recipe first appeared in our November 2012 issue along with Betsy Andrews's story Cassava Nation.

Credit: Penny De Los Santos

SERVES 6�8

INGREDIENTS

¼ cup canola oil, plus more for pan
2 cups flour, plus more for pan
1½ cups sugar
¼ cup milk
1 tbsp. vanilla extract
1½ tsp. ground cinnamon
½ tsp. kosher salt
2 (15-oz.) cans pumpkin purée, or 2 lb. puréed, roasted pumpkins or acorn squash

INSTRUCTIONS

Heat oven to 350°. Grease and flour a 9" round cake pan; set aside. Stir together oil, sugar, milk, vanilla, cinnamon, salt, and pumpkin in a bowl; add flour, and stir until just combined. Pour into prepared pan, and smooth top. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cut into squares or wedges to serve.