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Roasted Pumpkin Loaves With Salty Spiced Bread Crumbs

Roasted Pumpkin Loaves With Salty Spiced Bread Crumbs
(Mariah Tauger / Los Angeles Times)
1

Heat the oven to 350 degrees. Grease two 9-by-5-by-3-inch loaf pans with some olive oil and dust with flour, tapping out any excess.

2

Make the bread crumbs: Heat the olive oil in a small skillet over medium heat. Add the bread crumbs and cook, stirring often, until lightly toasted, 1 to 1 ½ minutes. Remove from heat and stir in the cinnamon, nutmeg, ginger, allspice, cloves and ¾ teaspoon salt.

3

In a large bowl, whisk together the flour, baking soda and remaining 1 teaspoon salt. In another bowl, whisk together the sugar, vegetable oil, buttermilk, vanilla and eggs until smooth. Whisk in the pumpkin. Pour the wet ingredients over the dry ingredients and stir until just combined.

4

Divide the batter between the prepared pans then sprinkle each with half the spiced bread crumbs; if you like, sprinkle each with a pinch of flaky salt. Bake the loaves side by side until golden brown and a toothpick inserted in the middle of each loaf comes out clean, 55 to 60 minutes.

5

Transfer the pans to racks and let cool completely. Unmold and slice or wrap in plastic wrap and store at room temperature for up to 1 week.

Roasted Pumpkin

1

Heat the oven to 350 degrees. Line a rimmed baking sheet with foil.

2

Split the pumpkin from stem to blossom end. Scoop out and discard all the seeds and fibrous strings. Place the halves cut side up on the baking sheet and drizzle with the olive oil, using your fingers rub it all over the exposed flesh. Season the pumpkin liberally with salt and pepper. Bake until the pumpkin is very tender and lightly caramelized at the edges, about 2 hours.

3

Remove the sheet from the oven and let the pumpkin cool. While it is still slightly warm, scoop the pumpkin flesh from the skins and either mash it or puree it in a food processor. Use immediately or store in an airtight container in the refrigerator for up to 3 days or freezer for up to 2 months; thaw before using.

2 hours. Makes about 4 cups.

Ben Mims is the cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.
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