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Pumpkin bread

  • 0:30 Prep
  • 0:55 Cook
  • 6 Servings

Ingredients

  • 500g butternut pumpkin, peeled, chopped
  • 2 cups self-raising flour, sifted
  • 1 teaspoon fennel seeds
  • 2 teaspoons dried oregano
  • 75g butter, melted
  • 1/2 cup reduced-fat milk
  • 2 eggs, lightly beaten
  • 2 teaspoons fresh rosemary sprigs
  • Butter, to serve (optional)

Method

  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 9cm-deep, 9cm x 19cm (base) loaf pan. Line base and 2 long ends with baking paper.
  • 2
    Cook pumpkin in a saucepan of boiling, salted water for 8 to 10 minutes or until tender. Drain. Transfer to a large bowl. Using a fork, mash until smooth. Cool for 5 minutes.
  • 3
    Add flour, fennel seeds, oregano, butter, milk and eggs. Season with salt and pepper. Spoon mixture into prepared pan. Using a spatula, level top. Sprinkle over rosemary. Bake for 40 to 45 minutes or until a skewer inserted in centre comes out clean (cover with foil if over-browning during cooking). Stand in pan for 5 minutes. Lift out onto a wire rack to cool. Serve with butter, if using.

Source: taste.com.au

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