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.
- 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
- 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.