Roast Pumpkin, Feta and Parmesan Loaf

2013-05-03
  • Yield : 12 slices
  • Prep Time : 30m
  • Cook Time : 55m
  • Ready In : 1:40 h

This roast pumpkin, feta and parmesan loaf is a must try.  It’s the middle of Autumn and while we have been extremely lucky to enjoy some summery weather recently the colder days are becoming more frequent.  Sandwiches and salads are suddenly not as inspiring.  Other than the extra time it takes to roast the pumpkin, this is a very quick and easy lunch or snack option.  Serve slices cold, warm or toasted with a salad or steamed veggies for lunch, try slices topped with avocado as a snack or offer finger slices to your toddler.  It’s a perfect savoury “bring a plate” suggestion for parties and BBQ’s.  Oh and perfect for the freezer and travelling lunchbox too.

Tip: If you love pumpkin as much as me (it wasn’t always the case) make sure you roast extra pumpkin to jazz up your salads, smear on a sandwich or to add to your child’s tasting plate.

Nutrition Note: Skip the butter and sugar laden cafe style banana bread for a slice of this tasty savoury loaf.

 

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Ingredients

  • 400g pumpkin, peeled and chopped into 3-4 cm pieces
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 onion, chopped
  • 3/4 cup buttermilk
  • 2 eggs, lightly beaten
  • 1 tsp brown sugar
  • 3 cups plain flour
  • 6 tsp baking powder
  • 1/2 tsp paprika
  • 150 g reduced salt feta cheese, chopped into 1 cm pieces
  • 1/4 cup grated parmesan cheese

Method

Step 1

Preheat the oven to 180 degrees celcius and grease and line a 23cm x 8 cm loaf tin. Place the pumpkin on a baking tray add the olive oil and balsamic and toss to combine. Season with pepper (optional). Roast for approximately 20-30 minutes or until the pumpkin is golden and soft. Remove the pumpkin from the oven, allow to cool slightly then very lightly fork mash. -

Step 2

In a bowl, mix together the onion, buttermilk, eggs and sugar. Add the flour, baking powder and paprika and mix gently until just combined. Fold through the pumpkin and feta cheese. -

Step 3

Pour mixtured into the prepared tin and top with the parmesan cheese. Reduce the oven temperature to 160 degrees celcius and bake for 55-60 minutes or until the skewer inserted into the loaf comes out clean. -

Step 4

Allow to cool in the tin for 5-10 minutes then transfer onto a wire rack. Serve slices cold, warm or toasted with a salad for lunch, try slices topped with avocado or cheese as a snack or offer finger slices to your toddler. -

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Recipe Comments

  1. posted by Megan Chalmers on May 4, 2013

    Very yummy! This was a hit with the big & little man in our house.

      Reply
  2. posted by Liz on May 22, 2013

    Hi there,

    Could you please specify when to add the baking powder and parmesan?

    Thanks!

      Reply
    • posted by Jess on May 24, 2013

      Hi Liz,
      The baking powder is added with the flour and the parmesan is sprinkled on the top of the loaf before putting it into the oven. I’m sorry for missing those steps out – the recipe has now been updated. Enjoy, J x

        Reply
  3. posted by Kellie on July 31, 2013

    Hi There,
    thank you for all your wonderful recipes! Jus wondering if this loaf can be frozen and if it can how long can it be frozen for? thank you :)

      Reply
    • posted by Jess on July 31, 2013

      Hi Kellie, thank you for your lovely comment. Yes, this loaf can be frozen for up to 1-2 months. I would suggest freezing it in individual slices for your convenience. Enjoy, Jx

        Reply
  4. posted by Jo on August 15, 2013

    I have this in the over and it smells divine! Only thing is I forgot to buy buttermilk, and my impatient self couldn’t wait another day. Hoping regular milk works!!

      Reply
    • posted by Jo on August 16, 2013

      Delicious! My fussy 16mo only ate the pumpkin, and my even more fussy 3 yo wouldn’t touch it, but I loved it…. Thank you x

        Reply
      • posted by Jess on August 17, 2013

        Thanks Jo, I’m glad you enjoyed it! Sometimes it’s nice when you don’t have to share :) Great to hear regular milk worked too. Thanks again for the feedback. Jx

          Reply
    • posted by Tracey Stephenson on February 16, 2014

      Hi! If you add a tbsp of vinegar to a cup of regular milk it makes buttermilk !

        Reply
  5. posted by Cari Dutt on September 10, 2013

    Thank you so much for posting this recipe. I can’t wait to try this. I have two girls one 8 and one 18months. It’s difficult to get them on the same page for meals or activities. So many of your recipes help me break the age barrier. I thank you for this!!

      Reply
    • posted by Jess on September 10, 2013

      Thank you Cari for the lovely feedback. We love that we can help make mealtimes a little easier! Enjoy, Jx

        Reply
  6. posted by Sussan on October 28, 2013

    Hi there,
    Have you tried adding zuchinni to this recipe? I compared other recipes online and they were full of sugar and butter. Definitely not for the little ones. I would love to make a variation of your recipe with zuchinni but not sure about quantity and if it will effect texture of bread as zuchinni has high water content.
    Appreciate your feedback :)

      Reply
    • posted by Jess on October 30, 2013

      Hi Sussan, you could try adding 1 or 2 grated zucchini to the recipe however I would suggest squeezing out the excess juice/water before you add it to the mix. You could even try 3 zucchini if you weren’t using any pumpkin? Alternatively you could try our recipe for Zucchini and Basil Muffins – they are very yummy. I hope that helps, Jx

        Reply
  7. posted by Jo on November 22, 2013

    I’m guessing that these could be baked into muffins instead. Just wondering how long do you think I should cook them for? Great easy addition to the big Christmas day cook up :)

      Reply
    • posted by Jess on November 26, 2013

      Hi Jo, yes muffins could work – they sound like a great variation. I’m guessing around 20-25 minutes in the oven would be OK. Please let us know how you go if you give them a go. Enjoy, Jx

        Reply
  8. posted by Sam Edwards on May 2, 2014

    Hi,
    Firstly, thanks for all of your great recipes!
    I’m making the roast pumpkin, feta and Parmesan loaf as I write this but wanted to check that it is definately 3 cups of flour and 6 tsps of baking powder??? Seems a lot. My mixture is looking more like a dough than a texture that can be poured into the loaf tin. Any suggestions?
    Thanks so much, Sam

      Reply
    • posted by Jess on May 2, 2014

      Hi Sam, I hope all turned out OK but yes the recipe is correct and is more of a dough texture rather than a cake mixture. You can add a little more buttermilk to the mixture if you need to. Enjoy, Jx

        Reply
  9. posted by Mel on May 14, 2014

    This sounds too good! Just wondering if it could be made without eggs as my kids go to a nut and egg free day care. Would make a great packed lunch for them. If so would I need to substitute something else for the eggs?

      Reply
    • posted by Jess on May 14, 2014

      Hi Mel,
      We recently posted on facebook a few ideas for egg replacers. I have posted below for you that may be helpful for you. I would suggest trying the apple puree, egg replacer or chia seeds for this recipe. Even a combination? Happy cooking, Jx

      EGG REPLACER: Whether your child is allergic or you just ran out, sometimes you just need to replace the egg. Here are a few we have used;
      Bananas (1 ripe banana=1 egg)
      Apple puree (1 tbsp=1 egg)
      Egg replacer powder
      Mix 1 tablespoon ground flax seed with 3 tablespoons hot water and leave to soak for a few minutes.
      Mix 1 tablespoon chia seeds with 3 tablespoons hot water and leave to soak for a few minutes.

        Reply
  10. posted by Steph on July 3, 2014

    Hi there, does this have to be stored in the fridge?

      Reply
  11. posted by Tina on July 4, 2014

    Made this today in muffin tins. Turned out great, although I did precook the onion slightly.

      Reply
  12. posted by Sarah on September 28, 2014

    Great recipe. Kids asked if I could make it again today for lunch. Thank you!

      Reply
  13. posted by Lauren Carbone on March 18, 2015

    Hello,
    I made this receive today and both myself and my 18 month old loved it! Does it need to be kept in the fridge?

      Reply
    • posted by Jess on March 18, 2015

      Hi Lauren, We love it too. Yes it’s best stored in the fridge or sliced and frozen in individual portions. And thank you for the reminder – my hubby only asked me to make this for him again last week… Enjoy, Jx

        Reply
  14. posted by Carly on March 27, 2015

    I find I’m very sensitive to baking powder in a recipe so 6 tsp sounds like a lot to me. Making it today with the baking powder, but I’m curious if there were a ratio to try with SR flour and plain flour. Any suggestions?

      Reply
    • posted by Carly on March 27, 2015

      Despite the quantity of baking powder, I like it! My dough was dry, so getting the feta and pumpkin to incorporate meant it was all mashed, in the end. That’s ok though, as the flavours are still there and my kids are more likely to eat it if they can’t see chunks of pumpkin. Taste test (for the kids) at dinner tonight!

        Reply
  15. posted by Nicole on July 18, 2015

    Not sure what I’ve done as it looks like the picture and I did everything to the recipe but really don’t like the taste….????

      Reply
  16. posted by Amelia on October 26, 2015

    I just made this for my almost 2yr old. He has an egg allergy so I substituted the egg for 2tbsp chia seeds and 4 tbsp water combined and left to stand for 10mins before adding. It is delicious! He’ll be lucky if he gets any :)

      Reply
  17. posted by Katharine on December 9, 2015

    Hi, would this work with gluten free flour (I find that not all recipes do sadly). Thanks!

      Reply

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