Rosemary Pumkin Bread
Makes: 8 Servings
Preparation Time: 1 hour +
Per Serving: 417 cal
Save your pumpkin innerds! Pumpkin bread is
lower in sugar and fat than traditional
desert loafs like banana bread or pound
cake. This recipe offers a new twist to a
traditional pumpkin bread flavor.
Ingredients:
- 500g pumpkin, diced into 1cm pieces
- 1 tablespoon vegetable oil
- 1 tablespoon finely chopped fresh
rosemary
- 1¾ cups (260g) self-raising flour
- ¾ cup (125g) polenta (also known as
cornmeal)
- ½ cup (40g) finely grated parmesan
cheese
- 2 eggs
- 1¼ cups (300g) sour cream
- 1/3 cup (55g) pepitas
Directions:
- Preheat oven to moderately hot.
- Grease 14cm x 21cm loaf pan; line
base and long sides with baking paper.
- Place combined pumpkin, oil and half
of the rosemary, in single layer, on
oven tray
- Roast uncovered in moderately hot
oven about 20 minutes or until tender
- Cool 10 minutes; mash mixture in
medium bowl. (Can be made ahead to this
stage. Cover; refrigerate overnight).
- Reduce oven temperature to moderate.
Stir flour, polenta, cheese, and
remaining rosemary into pumpkin mixture.
- Whisk eggs and sour cream in medium
jug; pour into mixture, stirring until
just combined.
- Spread mixture into prepared pan;
top with pepitas, pressing gently into
surface.
- Cover with a piece of foil folded
with a pleat; bake in moderate oven for
1 hour.
- Remove foil; bake in moderate oven
about 20 minutes.
- Stand in pan 5 minutes; turn onto
wire rack to cool.
Back
to top
|
