Indian-Spiced Pumpkin Bread with Wisconsin Colby

A savory bread, Indian Spiced Pumpkin Bread with Wisconsin Colby derives its ethnic influence from curry powder, cumin and cayenne pepper.

Indian-Spiced Pumpkin Bread with Wisconsin Colby


  • 3 tablespoons butter, divided
  • 1/2 cup finely chopped onion
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 3/4 cup flour
  • 3/4 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon sugar
  • 8 ounces (1 cup) canned or pumpkin puree*
  • 1 1/2 teaspoon finely diced hot chile, such as jalapeño or Serrano
  • 2 eggs, lightly beaten
  • 2/3 cup buttermilk
  • 3/4 cup shredded Wisconsin Colby cheese, divided**

* To puree fresh pumpkin: Peel the pumpkin and cut into 2-inch cubes. Boil in salted water until tender, 8-12 minutes. Drain. Puree pumpkin in food processor or blender.

** Wisconsin Cheddar cheese can be substituted.


  1. Heat oven to 350 degrees F. Butter a 9 x 5 x 3-inch loaf pan.
  2. In skillet, heat 1 tablespoon butter. Add the onion, curry powder, ground cumin, cayenne pepper and salt. Cook over medium low heat, stirring frequently, until the onion is soft, about 5 minutes. Let cool.
  3. Sift the flour, cornmeal, baking powder, baking soda and sugar into a bowl.
  4. Melt remaining butter and set aside.
  5. In a large bowl, whisk the pumpkin puree, chile, eggs, buttermilk, onion mixture and melted butter. Mix just until moistened.
  6. Add flour mixture and stir just until mixed.
  7. Fold in 1/2 cup shredded Colby cheese.
  8. Spoon the mixture into the prepared loaf pan.
  9. Bake for 35 minutes.
  10. Remove from oven and sprinkle remaining Colby over the bread top.
  11. Return to oven 5-7 minutes longer, until the cheese melts and the bread is baked through.

1 loaf or 12 servings

Recipe and photo used with permission from: Dairy Farmers of Wisconsin