- 400g (2 cups) Pumpkin, 2 cm slices
- 75g Butter, melted
- 1 Tbsp Mixed Herbs
- 1/2 tsp Mixed Spice
- 1/4 tsp Salt
- 125mL (1/2 cup) Milk
- 2 Eggs, lightly whisked
- 400g (2 cups) Plain Flour
- 2 1/2 tsp Baking Powder
- A simple winner of a loaf, shared with thanks to the legends of Martha Goes Green. It’s excellent with a seasonal soup – peruse our soup recipes or at this time of year try the spring minestrone or quick broccoli soup!
Pumpkin and Herb Bread
- Preheat oven to 180’c.
- Grease a small loaf pan with oil.
- Cook the pumpkin in a pot of boiling salted water for 6 to 8 minutes or until only just soft. Drain well then mash.
- In a medium sided bowl combine melted butter, mixed herbs, mixed spice and salt. Add the mashed pumpkin, milk and eggs. Mix well.
- Once all wet ingredients are mixed thoroughly, add the flour and baking powder. Mix through until combined.
- Transfer batter into the loaf pan.
- Bake at 180’c for 40-45 minutes, until golden on top.
- Serve with a warm winter meal!
Recipe and image shared with thanks from Martha Goes Green
Hints and Tips
Don’t be tempted to cut the pumpkin up too small when boiling. This can make the pumpkin overly watery resulting in a bread batter that’s a bit too thin.