Savoury Pumpkin Bread with Feta
Savoury Pumpkin Bread with Feta | Recipe
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Savoury Pumpkin Bread with Feta | Recipe

Nils – Head Chef Nils – Head Chef
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Just Spices
Cooking Time:
90 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

1
Wash and deseed the Hokkaido pumpkin and cut into cubes. Boil the pumpkin cubes in a saucepan of water for about 10 minutes until soft, then drain and leave to cool.
2
Dice the feta into small cubes. Whisk the eggs in a large bowl. Add the olive oil and milk to the eggs and whisk again. Then add the cooled pumpkin cubes, feta and pumpkin seeds to the egg mixture and stir through well.
3
Sieve the flour with the baking powder, salt, pepper and the Aglio e Olio Seasoning. Fold the flour mixture into the wet ingredients and stir until just combined.
4
Line a loaf tin with baking paper and scrape the batter in. Bake the pumpkin bread in a preheated oven at 180°C (top/bottom heat) for about an hour until risen and browned.
5
Remove the finished pumpkin bread from the oven, leave to cool briefly and then turn out from the tin. Cut the bread into slices once fully cooled and serve with lashings of cream cheese and more Aglio e Olio Seasoning.

Nutritional information: (Per person)

Calories
539 kcal

Carbohydrates
42 g

Protein
18 g

Fat
33 g

Method
1
Wash and deseed the Hokkaido pumpkin and cut into cubes. Boil the pumpkin cubes in a saucepan of water for about 10 minutes until soft, then drain and leave to cool.
2
Dice the feta into small cubes. Whisk the eggs in a large bowl. Add the olive oil and milk to the eggs and whisk again. Then add the cooled pumpkin cubes, feta and pumpkin seeds to the egg mixture and stir through well.
3
Sieve the flour with the baking powder, salt, pepper and the Aglio e Olio Seasoning. Fold the flour mixture into the wet ingredients and stir until just combined.
4
Line a loaf tin with baking paper and scrape the batter in. Bake the pumpkin bread in a preheated oven at 180°C (top/bottom heat) for about an hour until risen and browned.
5
Remove the finished pumpkin bread from the oven, leave to cool briefly and then turn out from the tin. Cut the bread into slices once fully cooled and serve with lashings of cream cheese and more Aglio e Olio Seasoning.

Nutritional information: (Per person)

Calories
539 kcal

Carbohydrates
42 g

Protein
18 g

Fat
33 g

Pumpkin bread with feta

Our pumpkin loaf combines Hokkaido pumpkin and feta cheese for a deliciously moreish slice – spiced up with a hot garlic kick, thanks to our fabulous Aglio e Olio Seasoning. Spread each piece thickly with garlic butter or cream cheese for a savoury snack after work or alongside a bowl of hot soup.

 

More pumpkin recipes

September rolls around and pumpkin’s on our mind – even if it’s still warm outside. Try our Thai pumpkin soup or this creamy pumpkin and courgette soup if you’re looking for dunking opportunities. Follow with a pumpkin snickerdoodle cookie or a slice of pumpkin cake – pumpkin season is well and truly here.

Ingredients

Persons

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