Pumpkin, Parmesan and Walnut Scone Loaf

Recipe by ImPat
READY IN: 1hr 20mins
SERVES: 6
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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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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