Because I have been a bit slow with the weekly recipe, here is another one to try.
From the Australian Women’s Weekly cookbook : Farm House Cooking
SPICED PUMPKIN BREAD
2 cups (300g) self-raising flour
1 teaspoon sea slat flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chilli flakes
1/2 teaspoon sweet paprika
1 cup cooked mashed butternut pumpkin (you need to cook about 400g pumpkin for that quantity)
1/2 cup (125ml) buttermilk
60g butter, melted
1/4 cup (50g) pepitas (pumpkin seeds), chopped coarsely
1/4 cup (20g) finely grated parmesan cheese
2 teaspoons fresh thyme leaves
1 teaspoon dried oregano leaves
- Preheat oven to 180°C. Oil 11cm × 18cm loaf pan (4½-inch × 7¼-inch) loaf pan; line base with baking paper.
- Combine flour, salt and spices in a large bowl. Make a well in the centre; stir in combined pumpkin, buttermilk, butter and eggs until just combined.
- Spoon mixture into pan; smooth surface. Sprinkle with combined pepitas, cheese and herbs.
- Bake bread about 55 minutes. Stand in pan 10 minutes; before turning, top-side up, onto a wire rack. Cool 30 minutes before serving.
This a very simple recipe to make. The bread keeps well for a few days, out in a container or in the fridge. You can toast it as well.
I didn’t have pepitas, so I used dukkah instead.
Yummy with soup, cheese or butter…