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
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.