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Receta Pumpkin cornmeal Quick bread

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as seen in The French Market Cookbook

 
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Ingredientes

Cost per recipe $5.15 view details
  • 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

Direcciones

  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

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 489g
Calories 1359  
Calories from Fat 449 33%
Total Fat 52.55g 66%
Saturated Fat 8.27g 33%
Trans Fat 0.0g  
Cholesterol 625mg 208%
Sodium 6256mg 261%
Potassium 1035mg 30%
Total Carbs 178.24g 48%
Dietary Fiber 12.9g 43%
Sugars 5.23g 3%
Protein 46.7g 75%
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