Pumpkin, Parmesan and Walnut Scone Loaf |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 1 |
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I really love savoury dishes and this one really appeals to me especially as there is no sugar and I think would be lovely with a warm cuppa. Suggested you serve slices buttered. From Recipe+ Ingredients:
300 g pumpkin (cut into 3cm pieces) |
3 cups self-raising flour |
2 tablespoons rosemary (finely chopped) |
1 cup parmesan cheese (finely grated, reserve 2 tablespoons) |
1 cup milk |
1/4 cup vegetable oil (or olive oil) |
1/2 cup walnuts (pieces) |
Directions:
1. Preheat oven to 200C (180C fan forced).
2. Line baking tray and a 21cmx10cm (base measurement) loaf pan with baking paper.
3. Place pumpkin on pepared baking tray and bake the pumpkin for 20-25 minutes or until soft.
4. Transfer to a large bowl and mash (you will need 3/4 cup mashed pumpkin).
5. Add flour and rosemary to pumkin mash and then add parmesan (less your 2 reserved tablespoons which will be used on top of the loaf) and then season with salt and pepper. mix well and then add the milk and oil and then using a round bladed knife mix ingredients together.
6. Spoon dough into prepared pan and using the back of a wet spoon, smooth top and sprinkle with walnuts, pressing in lightly and then sprinkle with reserved parmesan.
7. Bake for 30-35 minutes or until a skewer inserted at centre comes out clean.
8. Transfer to a wire rack, let cool a little and then slice and serve warm with butter.
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