Fein Tau Weiyema (Pumpkin Bread)

Name: Fein Tau Weiyema (Pumpkin Bread)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 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

Serves
serves 6-8

PENNY DE LOS SANTOS

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.

Ingredients

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

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Instructions

Step 1

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.

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.