Name: Rosemary pumpkin bread
Cook time: 100 min
Total time: 100 min
Yield: 8
Ingredients: 500 gram pumpkin, diced into 1cm pieces; 1 tablespoon vegetable oil; 1 tablespoon finely chopped fresh rosemary; 1 3/4 cup (260g) self-raising flour; 3/4 cup (125g) polenta; 1/2 cup (40g) finely grated parmesan cheese; 2 eggs; 1 1/4 cup (300g) sour cream; 1/3 cup (55g) pepitas

Rosemary pumpkin bread

Just as yummy as a pumpkin scone, and more useful for breakfast on the go or lunch-boxes. A delicious variation to this rosemary pumpkin bread is to add 100g crumbled soft goat cheese or crumbled soft blue cheese to the pumpkin mixture.

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Serves 8

Cook

1H 40M

Ingredients

500 gram pumpkin, diced into 1cm pieces

1 tablespoon vegetable oil

1 tablespoon finely chopped fresh rosemary

1 3/4 cup (260g) self-raising flour

3/4 cup (125g) polenta

1/2 cup (40g) finely grated parmesan cheese

2 eggs

1 1/4 cup (300g) sour cream

1/3 cup (55g) pepitas

Method

1.Preheat oven to moderately hot, 190°C. Grease 14cm x 21cm loaf pan; line base and long sides with baking paper.

2.Place combined pumpkin, oil and half of the rosemary, in single layer, on oven tray; roast, uncovered, about 20 minutes or until pumpkin is tender. Cool 10 minutes; mash mixture in medium bowl. (Can be made ahead to this stage. Cover; refrigerate overnight).

3.Reduce oven temperature to moderate, 175°C. Stir flour, polenta, cheese and remaining rosemary into pumpkin mixture. Whisk eggs and sour cream in medium jug; pour into mixture, stirring until just combined.

4.Spread mixture into prepared pan; top with pepitas, pressing gently into surface. Cover with a piece of foil folded with a pleat; bake in moderate oven 1 hour. Remove foil; bake in moderate oven about 20 minutes. Stand in pan 5 minutes; turn onto wire rack to cool.

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