Tuesday, November 25, 2014

Pumpkin Bread

This pumpkin bread is easy, and the flavors are amazing, fennel and rosemary go so well in the delicious bread. Plus it used up a bunch of pumpkin I had sitting in the fridge, which is always a win. Enjoy. x

500g butternut pumpkin, peeled, chopped
2 cups self-raising flour, sifted
Preheat oven to 180°C. Grease and line a loaf pan.

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.

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.

1 comment:

I love that you have stopped by, and love reading your thoughts and opions, thanks for sharing. xx