Pumpkin, Parmesan & Walnut Scone Loaf
October 19, 2014
"I really love savoury dishes and this one really appeals to me especially as there is no sugar and I think would be lovely with a warm cuppa. Suggested you serve slices buttered. From Recipe+"
- Serving Size: 1 (189 g)
- Calories 439.5
- Total Fat - 21.7 g
- Saturated Fat - 5.1 g
- Cholesterol - 15 mg
- Sodium - 181.6 mg
- Total Carbohydrate - 50.3 g
- Dietary Fiber - 7.4 g
- Sugars - 4 g
- Protein - 16.4 g
- Calcium - 259.7 mg
- Iron - 3 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.4 mg
Preheat oven to 200C (180C fan forced).
Line baking tray and a 21cmx10cm (base measurement) loaf pan with baking paper.
Place pumpkin on pepared baking tray and bake the pumpkin for 20-25 minutes or until soft.
Transfer to a large bowl and mash (you will need 3/4 cup mashed pumpkin).
Add flour and rosemary to pumkin mash and then add parmesan (less your 2 reserved tablespoons which will be used on top of the loaf) and then season with salt and pepper. mix well and then add the milk and oil and then using a round bladed knife mix ingredients together.
Spoon dough into prepared pan and using the back of a wet spoon, smooth top and sprinkle with walnuts, pressing in lightly and then sprinkle with reserved parmesan.
Bake for 30-35 minutes or until a skewer inserted at centre comes out clean.
Transfer to a wire rack, let cool a little and then slice and serve warm with butter.
Tips & Variations
No special items needed.