Pumpkin And Rosemary Loaf



Bake a batch of hearty pumpkin bread for a deliciously different breakfast.

The ingredient of Pumpkin And Rosemary Loaf

  • 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

The Instruction of pumpkin and rosemary loaf

  • 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 180u00b0c 160u00b0c fan forced grease a 6cm deep 9cm x 19cm loaf pan
  • 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
  • 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

Nutritions of Pumpkin And Rosemary Loaf

calories: 281 303 calories
calories: 8 grams fat
calories: 3 5 grams saturated fat
calories: 37 6 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 13 7 grams protein
calories: 22 milligrams cholesterol
calories: 917 milligrams sodium
calories: https schema org
calories: nutritioninformation

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