Curried Pumpkin Breads

• 1 1/2 cups all-purpose flour
• 1 1/2 cups yellow cornmeal
• 2 teaspoons double-acting baking powder
• 1 teaspoon baking soda
• 2 tablespoons sugar
• 1 cup finely chopped onion
• 1 tablespoon plus 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne
• 1 1/2 teaspoons salt
• 3/4 stick (6 tablespoons) unsalted butter
• 1 1/2 tablespoons cuminseed, toasted lightly and cooled
• a 16-ounce can solid-pack pumpkin puree
• 3 large eggs
• 3/4 cup buttermilk

1. Into a bowl sift together the flour, the cornmeal, the baking powder, the baking soda, and the sugar.
2. In a skillet cook the onion with the curry powder, the ground cumin, the cayenne, and the salt in 2 tablespoons of the butter over moderately low heat, stirring, for 5 minutes, or until it is soft, let the mixture cool, and stir in the cuminseed.
3. In a large bowl whisk together the pumpkin puree, the eggs, the buttermilk, the onion mixture, and the remaining 4 tablespoons butter, melted, add the flour mixture, and stir the batter until it is just combined.
4. Divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F.
5. oven for 40 to 45 minutes, or until a tester comes out clean.
6. Remove the breads from the pans and let them cool, right sides up, on a rack.
7. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

flour, yellow cornmeal, doubleacting baking powder, baking soda, sugar, onion, curry powder, ground cumin, cayenne, salt, butter, cuminseed, solidpack pumpkin puree, eggs, buttermilk

Taken from www.epicurious.com/recipes/food/views/curried-pumpkin-breads-10930 (may not work)