Name: Pumpkin, parmesan and walnut scone loaf
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: 300 gram pumpkin, peeled, cut into 3cm pieces; 3 cup self-raising flour; 2 tablespoon finely chopped rosemary; 1 cup finely grated parmesan; 1 cup milk; 1/4 cup vegetable or olive oil; 1/2 cup walnut pieces; butter, to serve

Pumpkin, parmesan and walnut scone loaf

Pumpkin, Parmesan andamp; Walnut Scone Loaf

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Serves 6

Prep

20M

Cook

50M

Total

1H 10M

Ingredients

300 gram pumpkin, peeled, cut into 3cm pieces

3 cup self-raising flour

2 tablespoon finely chopped rosemary

1 cup finely grated parmesan

1 cup milk

1/4 cup vegetable or olive oil

1/2 cup walnut pieces

butter, to serve

Method

1.Preheat oven to 200°C/180°C fan-forced. Line a baking tray and a 21cm x 10cm (base measurement) loaf pan with baking paper. Place pumpkin on prepared tray. Bake for 20-25 minutes or until soft. Transfer to a large bowl and mash. (You will need 3/4 cup mashed pumpkin.)

2.Add flour and rosemary to pumpkin. Add parmesan, reserving 2 tablespoons for top of loaf. Season with salt and pepper. Add milk and oil. Using a round-bladed knife, mix ingredients.

3.Spoon dough into prepared pan. Using the back of a wet spoon, smooth top. Sprinkle with walnuts, pressing in lightly, 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. Slice and serve with butter.

Serve this loaf for brunch or lunch, topped with shaved prosciutto and sliced tomato.
Note

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Ingredients

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