Pumpkin, Parmesan and Walnut Scone Loaf
At a Glance
- Prep
- 20 minutes
- Cook
- 1 hour
- Total
- 1 hour 20 minutes
- Servings
- 1 loaf, 6 serving(s)
Categories
- Quick Breads
- Australian
- Baking
Dietary
- Vegetarian
Allergens
- Wheat
- Milk
- Tree nuts
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
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+
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Equipment
Baking tray, 21cm x 10cm loaf pan, baking paper, large bowl, potato masher, round-bladed knife, wire rack
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)
Instructions
Preheat oven to 200C (180C fan forced).
Line baking tray and a 21cmx10cm (base measurement) loaf pan with baking paper.
Place pumpkin on pepared baking tray and bake the pumpkin for 20-25 minutes or until soft.
Transfer to a large bowl and mash (you will need 3/4 cup mashed pumpkin).
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.
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.
Bake for 30-35 minutes or until a skewer inserted at centre comes out clean.
Transfer to a wire rack, let cool a little and then slice and serve warm with butter.
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