Pumpkin And Rosemary Loaf

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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 tablespoons chopped fresh rosemary
• 1 4 cup polenta
• 2 tablespoons grated parmesan cheese
• 2 teaspoons salt
• 1 cup milk
• 2 tablespoons 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

calories: 281 303 calories
calories: 8 grams fat
calories: 3 5 grams saturated fat
calories: 37 6 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 13 7 grams protein
calories: 22 milligrams cholesterol
calories: 917 milligrams sodium
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calories: nutritioninformation