Pumpkin, Parmesan and Walnut Scone Loaf
photo by KerfuffleUponWincle
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Yields:
-
1 loaf
- Serves:
- 6
ingredients
- 300 g pumpkin (cut into 3cm pieces)
- 3 cups self-raising flour
- 2 tablespoons rosemary (finely chopped)
- 1 cup parmesan cheese (finely grated, reserve 2 tablespoons)
- 1 cup milk
- 1⁄4 cup vegetable oil (or olive oil)
- 1⁄2 cup walnuts (pieces)
directions
- 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.
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Reviews
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Pat, this is an outstanding recipe! It is so easy and quick to make and tastes lovely!<br/>The pumpkin (I used hokkaido squash) goes great with the rosemary and parmesan cheese and the walnuts add such a great crunch on top.<br/>I loved the flavour of this savoury loaf and will surely make this often again during this fall.<br/>I only had dried rosemary on hand, so I used 2 ts of that, but will only use 1 1/2 ts next time as I found it a little too prominent.<br/>Also I would suggest adding the topping after half the baking time or covering the loaf with the topping already applied as mine got quite dark and I had to scrape some off.<br/>Other than that though I really enjoyed this recipe and so did my family! :)<br/>THANK YOU SO MUCH for sharing another winner with us, Pat!<br/>Made and reviewed for PRMR September 2010.
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Wow Pat you have out done yourself with this one! This is fantastic and will be making often this winter. The tasty combo of rosemary, parmesan, walnuts mixed into a savory squash bread makes this the tastiest of treats all on its own, but pairs beautifully with other foods such as soup or roasted veggie dinner. Made using butternut squash which I did not mash to much as want to be able to see pieces in the bread and used the olive oil option. Would not change a thing. Thanks for the post.
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This is wonderful! I have been on the search for a savory pumpkin bread recipe for years after enjoying one in Santa Fe, NM. This one does not disappoint! We enjoyed this alongside our soup for dinner yesterday. This recipe will be a great inspiration for other savory combinations. Thanks for posting!
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Tweaks
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I have never been great at following rules and this was no exception! Instead of pumpkin, I used acorn squash because I happened to have one here (doesn't everyone?) and bought a bag of walnuts that ended up being pecans! Even with these changes, this was a wonderful loaf! A very delicious and savoury loaf! You could use the basic recipe and change the herb to another one or use a different kind of cheese - it's very change-friendly. Made for Went to the Market tag game. Thanks I'mPat! :)
RECIPE SUBMITTED BY
I'mPat
Australia
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