Fein Tau Weiyema (Pumpkin Bread)

Pumpkin Bread (Fein Tau Weiyema)
Pumpkin Bread (Fein Tau Weiyema)
A dense, pudding-like pumpkin bread makes a rich and satisfying dessert. Use leftover butternut, acorn, or pumpkin squash purée.Penny De Los Santos

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.

Fein Tau Weiyema (Pumpkin Bread)
This dense, puddinglike pumpkin bread makes a rich and satisfying dessert.
Yield: serves 6-8

Ingredients

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

Instructions

  1. 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.