Recipes Pumpkin and rosemary loaf

Recipes Pumpkin and rosemary loaf

Recipes Pumpkin and rosemary loaf

Recipes Pumpkin and rosemary loaf Make a batch of hearty pumpkin loaf of bread for a deliciously different breakfast. Pumpkin and rosemary loaf

Ingredients

  • 500g butternut pumpkin, peeled, chopped
  • 2 cups self-raising flour
  • 2 tablespoons chopped new rosemary
  • 1/4 cup polenta
  • 2 tablespoons grated parmesan cheese
  • 2 teaspoons salt
  • 1 cup milk
  • 2 tablespoons pumpkin seeds (pepitas)
  • pesto, to function

Method

  • Stage 1

    Cook pumpkin inside a saucepan of boiling water with regard to 10 to 12 minutes or until tender. Empty. Return to pan. Mash until clean (see note). Cool. Preheat oven to 180�C/160�C fan-forced. Grease a 6cm-deep, 9cm x 19cm loaf pan.

  • Step 2

    Sift flour into a large bowl. Stir in rosemary, polenta, parmesan and salt. Make a well in centre. Add pumpkin and milk. Stir until just combined. Spoon into prepared pan. Top with pepitas.

  • Stage 3

    Bake for 45 to 50 minutes or until golden brown and hollow when tapped on top. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Function with pesto.