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Рецепт Pumpkin cornmeal Quick bread
by Chez la mere

Pumpkin cornmeal Quick bread

as seen in The French Market Cookbook

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  Франция French
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Ингредиенты

  • 1 3/4 lb /800g wedge of pumpkim or squash
  • 2 tbsp oil plus more for the pan
  • 3/4 cup fine grind stone-ground cornmeal plus more for sprinkling
  • 3/4 cup all purpose flour, sifted
  • 2 tsp baking powder
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup walnut or pecan halves toasted and roughly chopped
  • 3 large eggs
  • 1 cup chopped flat leaf parsley

Инструкции

  1. Peal and seed pumpkin and chop into 1/2 inch chunks. Steam the pumpkin until soft about 8-12 minutes. Put through a ricer or food mill or just smoosh with a fork.
  2. Transfer to a sieve and set over a bowl to cool and drain for 1 hour. stirring gently from time to time to encourage the juices to drain. Pumpkins tend to release a fair amount of liquid,. This should yield about 2 cups of drained flesh (eaqually you could also use oven roasted yam that yield 2 cups )
  3. Preheat oven o 350. Grease ends of pan and line with parchment paper a 9x5 inch loaf pan
  4. In a medium bowl combine the cornmeal, flour, baking powder, salt pepper and nuts.
  5. In a large bowl beat together the cooked veg, eggs, 2tbsp oil and the parsley. fold in the flour mixture avoid overmixing.
  6. Pour into the prepared pan and level out the surface. Bake until the top is crusty and golden and a knife inserted in the middle comes out clean 40-45 minutes
  7. transfer to a rack and cool for 20 minutes before turning out and serve at room temp