SERVES 8 Persons PREPARATION TIME 10 min.
COOKING TIME 60 min.
- 1/2 small butternut pumpkin (about 600g), skin and seeds removed
- 2 1/2 cups self-raising flour
- 1 tsp salt
- 3 tsp finely chopped rosemary
- 100 g butter, melted
- 1 1/4 cups buttermilk
- 2 extra large eggs
- 80 g Danish style feta, crumbled into large pieces
- 1 small red onion, cut in half, thinly sliced
Preheat oven to 180◦C. Grate 1 ½ cups pumpkin into a large bowl. Thinly slice remainder. Add flour, salt, and rosemary to the bowl. Season with pepper.
Mix butter, buttermilk and eggs in a separate bowl. Stir into dry ingredients until just mixed. Gently fold through feta, preserving large chunks. Spoon mixture into a loaf form or tin. Smooth top. Press sliced pumpkin and onion gently into the top of the bread.
Bake for 1 hour, or until golden and cooked through when tested with a skewer. Stand for 10 minutes. Place hand on top of loaf and invert to remove bread from form. Place on a wire rack to cool. Slice with a sharp serrated knife and serve with a spread of butter. Great for lunch boxes.
Tupper Tip: If you don’t have buttermilk, combine 1 ¼ cups milk with 2 teaspoons lemon juice and stand until slightly thickened. Buttermilk helps give a lovely lightness to the bread.