Are you looking for a savoury loaf recipe to bake? Have sandwiches become uninspiring for lunch? Yes! Then, this roast pumpkin, feta and parmesan loaf is a must try, especially during the cooler months of winter. Great for the freezer, served up at parties or BBQ’s, sliced up into fingers for your child’s lunchbox or toasted and topped with avocado for your own lunch it’s very versatile indeed.
- 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°C 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 mixture into the prepared tin and top with the parmesan cheese. Reduce the oven temperature to 160 degrees Celsius 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.