Pumpkin, Parmesan & Walnut Scone Loaf

Prep Time
Cook Time
Ready In

"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+"

Original recipe yields 7 servings


  • 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

Step 1

Preheat oven to 200C (180C fan forced).

Step 2

Line baking tray and a 21cmx10cm (base measurement) loaf pan with baking paper.

Step 3

Place pumpkin on pepared baking tray and bake the pumpkin for 20-25 minutes or until soft.

Step 4

Transfer to a large bowl and mash (you will need 3/4 cup mashed pumpkin).

Step 5

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.

Step 6

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.

Step 7

Bake for 30-35 minutes or until a skewer inserted at centre comes out clean.

Step 8

Transfer to a wire rack, let cool a little and then slice and serve warm with butter.

Tips & Variations

No special items needed.



I only made a third of the recipe because it was just for me and following Mikekey's idea I made two individual Scones. It was delicious! I put the walnuts inside instead of on top, by mistake, but I liked it.

review by:
(25 Oct 2016)


Original review=10/24/14 Wowsers, is this good! Was perfect with our soup for dinner. Will be making this again. May even shape it in a round like soda bread or make individual scones. Moist and tasty! I did need to bake it about 10 minutes longer, but I was using a regular oven, not forced air. Update-10/31/14: I just made this recipe as scones instead of a loaf. The only change I made to the dough was to add walnuts to the dough instead of putting them on top. Placed dough on a floured surface and shaped into a 9-inch circle and cut it into 8 wedges. Sprinkled with Parmesan and baked on a baking sheet at 400F. for 20 minutes.

review by:
(24 Oct 2014)