Pumpkin OR Persimmon Bread
I first tried this recipe around the beginning of the year. I served it with chili and it got rave reviews.
Unfortunately that used up the last of my pumpkin puree and I only use puree that I make. I don't buy goop in cans.
I really wanted some cornbread to go with my Pozole - but didn't think that regular cornbread would be as tasty. I then remembered that I had several containers of persimmon puree in the freezer and decided to use that in place of the pumpkin.
Using the persimmon, while not as nummy as pumpkin, it is still pretty good.
Pumpkin or Persimmon Bread
Yields 6 servings
1-cup cornmeal
½ cup flour
½ cup whole-wheat flour
1-tablespoon baking powder
1-teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
2 eggs equivalent
1-cup pumpkin or squash puree (can use persimmon puree)
¾ cup brown sugar
¼ cup oil
1-tablespoon molasses
1-cup soy milk
Sift cornmeal, flours, baking powder, salt, and spices into a large bowl.
Mix egg equivalent, puree, sugar, oil, molasses, and soy milk in a separate bowl mixing well.
Make a well in the dry ingredients; pour in the wet mixture, and mix to blend.
Pour into a greased 10-inch pie plate or a 9x9 inch square pan. Bake in a 375F oven 30 minutes or until tested done.
NOTE: this is really moist - I’d add about ¼ cup more of cornmeal to counteract the moisture.
Unfortunately that used up the last of my pumpkin puree and I only use puree that I make. I don't buy goop in cans.
I really wanted some cornbread to go with my Pozole - but didn't think that regular cornbread would be as tasty. I then remembered that I had several containers of persimmon puree in the freezer and decided to use that in place of the pumpkin.
Using the persimmon, while not as nummy as pumpkin, it is still pretty good.
Pumpkin or Persimmon Bread
Yields 6 servings
1-cup cornmeal
½ cup flour
½ cup whole-wheat flour
1-tablespoon baking powder
1-teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
2 eggs equivalent
1-cup pumpkin or squash puree (can use persimmon puree)
¾ cup brown sugar
¼ cup oil
1-tablespoon molasses
1-cup soy milk
Sift cornmeal, flours, baking powder, salt, and spices into a large bowl.
Mix egg equivalent, puree, sugar, oil, molasses, and soy milk in a separate bowl mixing well.
Make a well in the dry ingredients; pour in the wet mixture, and mix to blend.
Pour into a greased 10-inch pie plate or a 9x9 inch square pan. Bake in a 375F oven 30 minutes or until tested done.
NOTE: this is really moist - I’d add about ¼ cup more of cornmeal to counteract the moisture.