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Pumpkin bread
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Deliciously moist Pumpkin bread, a perfect pairing with soups.
Ingredients:
  • 500g butternut pumpkin, peeled, chopped
  • 300.00 gm self-raising flour, sifted
  • 1 tsp fennel seeds
  • 2 tsp dried oregano
  • 75g butter, melted
  • 128.75 gm reduced-fat milk
  • 2 eggs, lightly beaten
  • 2 tsp fresh rosemary sprigs
  • Butter, to serve (optional)
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced, then grease a 9cm-deep, 9cm x 19cm loaf pan and line the base and 2 long ends with baking paper.
  • Boil pumpkin in a pot of salted water until tender, about 8 to 10 minutes. Drain and transfer to a large bowl. Mash with a fork until smooth, then let it cool for 5 minutes before using.
  • Combine flour, fennel seeds, oregano, butter, milk, and eggs in a bowl. Season with salt and pepper. Transfer mixture to prepared pan and smooth the top with a spatula. Sprinkle with rosemary. Bake for 40-45 minutes or until a skewer inserted in the center comes out clean (cover with foil if browning too quickly). Allow to cool in the pan for 5 minutes, then transfer to a wire rack. Serve with butter, if desired.

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