Pumpkin And Rosemary Loaf

Bake a batch of hearty pumpkin bread for a deliciously different breakfast.

The ingredient of Pumpkin And Rosemary Loaf

• 500g butternut pumpkin peeled chopped
• 2 cups self raising flour
• 2 tbsp chopped fresh rosemary
• 1 4 cup polenta
• 2 tbsp grated parmesan cheese
• 2 tsp salt
• 1 cup milk
• 2 tbsp pumpkin seeds pepitas
• pesto to serve

The Instruction of pumpkin and rosemary loaf

• cook pumpkin in a saucepan of boiling water for 10 to 12 minutes or until tender drain return to pan mash until smooth see note cool preheat oven to 180u00b0c 160u00b0c fan forced grease a 6cm deep 9cm x 19cm loaf pan
• sift flour into a large bowl stir in rosemary polenta parmesan and salt make a well in centre add pumpkin and milk stir until just combined spoon into prepared pan top with pepitas
• bake for 45 to 50 minutes or until golden brown and hollow when tapped on top stand in pan for 5 minutes transfer to a wire rack to cool serve with pesto

Nutritions of Pumpkin And Rosemary Loaf

fatContent: 281 303 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 3 5 grams saturated fat
sugarContent: 37 6 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent: n a
cholesterolContent: 13 7 grams protein
sodiumContent: 22 milligrams cholesterol

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