Pumpkin Scone Loaf

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 220deg Celsius Line a flat baking tray with baking paper.
  • Place pumpkin on a microwave-safe plate, cover and microwave on HIGH (100%) for 3-4 minutes or until tender. Drain and allow to cool. Mash with a fork.
  • Combine flour, sugar, nutmeg and cheese in a large bowl and mix well.
  • Combine pumpkin, cream and 1/4 cup milk in another bowl or jug. Add to flour mixture. Stir until mixture comes together, using a flat-bladed knife. Add remaining 1 tbl milk if needed.
  • Turn dough onto lightly floured surface and knead until just smooth - do not overwork.
  • Roll our dough to a 20cm x 30cm rectangle. Roll up form 1 long end to the other linke a Swiss roll, and place on prepared tray.
  • Make 1cm-deep cuts, at 2cm intervals, across the top of the loaf. Bake for 25-30 minutes or until golden and cooked through.
  • Serve warm with butter.
  • You can also replace the tasty cheese with a soft, creamy feta, crumbled.
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