Pumpkin & Feta Loaf



  • 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


  1. 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. 

  2. 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.

  3. 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.