Roast Pumpkin, Feta and Parmesan Loaf2013-05-03
- 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.
Join us on Facebook for other foodie bits and pieces.
- 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
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. -
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. -
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. -
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. -
Average Member Rating
(4.3 / 5)
9 people rated this recipe