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A very quick and easy loaf -This is a great thing to bring when visiting or invited to a BBQ and told not to bring anything!!
Ingredients
- 300g (2 cups) Self Raising Flour
- 1/2 Tsp Salt
- 1/2 Tsp Chili Powder
- 450g (1 cup) Cooked and roughly mashed Pumpkin
- 125ml (1/2 cup) Milk
- 60g cooled melted butter
- 2 eggs -lightly whisked
- 2 Tbsp pepitas (pumpkin seed kernels)
Instructions
- Peel and chop the pumpkin into 3cm cubes and boil until soft - you will need about 500g raw uncooked pumpkin for this)
- Preheat oven to 180deg
- Brush your tin (11x21cm) with melted butter - I suggest lining with baking paper too
- Sift the flour, salt and chili powder into a large bowl and make a well in the center.
- Drain the cooked pumpkin - I transfer to a cup and mash it lightly (so it's measured and mashed)
- Place the pumpkin, milk , butter and eggs in a jug - use a whisk and stir until well combined. Add this mixture into the bowl with the dry ingredients.
- Stir with a large spoon until just combined (perhaps fold rather than stir - just don't over do it - just until there is nothing dry - DON'T OVER MIX or the bread won't rise!!)
- Add this mixture to the greased (and lined) baking tin. Smooth the top of the loaf and sprinkle with the pepitas.
- Add to the oven and bake for 35-40 minutes (or until a skewer inserted into the center comes out clean)
- Set aside in the pan for 5 minutes before turning out onto a wire rack to cool.
Notes
We like to make it spicy - that is what makes it so enjoyably different.
Serves
8