We were so busy with our Diwali celebrations this weekend that despite visits to the bakery and supermarket, we forgot to stock up on a few of our essentials. One of them was bread. That was just the perfect excuse I needed to make this pumpkin bread.
The pumpkin puree was ready sitting in my refrigerator thanks to all the work I did the last week. So all that was required of me was to throw in the ingredients into a mixing bowl, mix and bake. The smell of rosemary wafted in the air as the baking progressed reminding me of the winter that was. Before the children woke up and I could put together the rest of breakfast, the bread was ready! Yes, a great looking and smelling, delicious, healthy loaf of bread.
The best thing about this bread is that there is no waiting…proofing etc. No added fat..no eggs either…and a handful of ingredients. Who doesn’t like a simple, one bowl recipe!. If you have been visiting this space regularly, you would know that I seldom replicate a recipe. I would always add my own personal touches and little twists to make it my own. But this time I haven’t changed a thing except reducing the quantity of salt. The original recipe is just perfect the way it is with a mellow pumpkin flavour in the bread, saltiness from the parmesan, earthy notes of rosemary and the crunchiness from the pumpkin seeds.
Though we tried the bread with various dips and spreads, I thought the best accompaniment was pesto.
Pumpkin and Rosemary Bread
Adapted from Taste.com
500g butternut pumpkin, peeled, chopped OR 11/3 cup unsweetened pumpkin puree
2 cups self-raising flour
2 tablespoons chopped fresh rosemary
1/4 cup polenta
2 tablespoons grated parmesan cheese
1 tsp salt
1 cup milk
2 tablespoons pumpkin seeds (pepitas)
Pesto, to serve
Cook pumpkin in a saucepan of boiling water for 10 to 12 minutes or until tender. Drain. Return to pan. Mash until smooth. Cool. Ignore this step if using ready pumpkin puree.
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 9cm x 19cm loaf pan. Sift flour into a large bowl. Stir in rosemary, polenta, parmesan and salt. Make a well in centre. Add pumpkin and milk. Stir until just combined. Spoon into prepared pan. Top with pepitas.
Bake for 45 to 50 minutes or until golden brown and hollow when tapped on top. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve with Pesto.
This looks the perfect bread for both breakfast and afternoon snack.
Love the color and flavors of this bread. And I love the sound of pairing it with pesto! Sounds delicious for any time of the day. I think it’s a good thing you forgot to buy bread! Have a great week!
What an amazing bread. I am so surprised by the bright colored ‘meat’ of the bread. The pepitas on top are a perfect touch.
Love the vibrant colour and the pumpkin seeds on top! The crust would be my favourite bit I think. Sounds quite the indulgent breakfast!
Nazneen xx
I just baked a very very basic pumpkin pie, nothing close to this bread. I wish I have seen this savory bread earlier. The pumpkin was like going, going and almost gone, so I had to use it up.
Its fabulous and yes to the pesto too. Let me get another pumpkin and also I need to prune my rosemary plant, which means it will go into the bread.
By “Polenta”, do you simply mean cornmeal?
Hi! Yes, that is what it means. Here in Australia we call it Polenta.
Thanks so much! Do you think I could substitute in some golden flax seed meal?
I don’t see why it wouldn’t work. I have never tried it so I can’t say about the texture…should be good! Good luck:-)
Thanks again – I’ll check it out and try to remember to respond with results!
I never replied with the results – unfortunately, our pumpkins went bad and we weren’t able to make the bread! Soo bummed! We’re going to try this recipe the next time we get a chance though.