Pumpkin and rosemary loaf

Enjoyable Pumpkin and rosemary loaf Recipe

Bake a batch of hearty pumpkin bread for a deliciously different breakfast.
Pumpkin and rosemary loaf
Prep Time : 0:25 | Cook Time : 1:00 | Total Time : 1:25 | Serving : 8 person.


  • 500g butternut pumpkin, peeled, chopped

  • 2 cups self-raising flour

  • 2 tablespoons chopped fresh rosemary

  • 1/4 cup polenta

  • 2 tablespoons grated parmesan cheese

  • 2 teaspoons salt

  • 1 cup milk

  • 2 tablespoons pumpkin seeds (pepitas)

  • pesto, to serve


  • Step 1

    Cook pumpkin in a saucepan of boiling water for 10 to 12 minutes or until tender. Drain. Return to pan. Mash until smooth (see note). Cool. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 9cm x 19cm loaf pan.

  • Step 2

    Sift flour into a large bowl. Stir in rosemary, polenta, parmesan and salt. Make a well in centre. Add pumpkin and milk. Stir until just combined. Spoon into prepared pan. Top with pepitas.

  • Step 3

    Bake for 45 to 50 minutes or until golden brown and hollow when tapped on top. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve with pesto.

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