Our Pumpkin bread is a great side dish for soup.
Ingredients
- 500g butternut pumpkin, peeled, chopped
- 2 cups self-raising flour, sifted
- 1 teaspoon fennel seeds
- 2 teaspoons dried oregano
- 75g butter, melted
- 1/2 cup reduced-fat milk
- 2 eggs, lightly beaten
- 2 teaspoons fresh rosemary sprigs
- Butter, to serve (optional)
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 9cm-deep, 9cm x 19cm (base) loaf pan. Line base and 2 long ends with baking paper.
- Step 2Cook pumpkin in a saucepan of boiling, salted water for 8 to 10 minutes or until tender. Drain. Transfer to a large bowl. Using a fork, mash until smooth. Cool for 5 minutes.
- Step 3Add flour, fennel seeds, oregano, butter, milk and eggs. Season with salt and pepper. Spoon mixture into prepared pan. Using a spatula, level top. Sprinkle over rosemary. Bake for 40 to 45 minutes or until a skewer inserted in centre comes out clean (cover with foil if over-browning during cooking). Stand in pan for 5 minutes. Lift out onto a wire rack to cool. Serve with butter, if using.
- Vegetarian
Nutrition
1467 kj
Energy
17.1g
Fat Total
10.4g
Saturated Fat
3.1g
Fibre
9.1g
Protein
108mg
Cholesterol
515mg
Sodium
38.5g
Carbs (total)
All nutrition values are per serve
Notes
Serve with stew or a hearty soup.
- Author: Kim Coverdale
- Image credit: Steve Brown
- Publication: Super Food Ideas
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