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Rosemary Pumpkin Bread




Source of Recipe


The Australian Women's Weekly


List of Ingredients




500g pumpkin, diced into 1cm pieces
1 tablespoon vegetable oil
1 tablespoon finely chopped fresh rosemary
1¾ cups (260g) self-raising flour
¾ cup (125g) polenta
½ cup (40g) finely grated parmesan cheese
2 eggs
1¼ cups (300g) sour cream
1/3 cup (55g) pepitas


Recipe



Preheat oven to moderately hot. Grease 14cm x 21cm loaf pan; line base and long sides with baking paper.

Place combined pumpkin, oil and half of the rosemary, in single layer, on oven tray; roast, uncovered, in moderately hot oven about 20 minutes or until pumpkin is tender. Cool 10 minutes; mash mixture in medium bowl. (Can be made ahead to this stage. Cover; refrigerate overnight.)

Reduce oven temperature to moderate. Stir flour, polenta, cheese and remaining rosemary into pumpkin mixture. Whisk eggs and sour cream in medium jug; pour into mixture, stirring until just combined.

Spread mixture into prepared pan; top with pepitas, pressing gently into surface. Cover with a piece of foil folded with a pleat; bake in moderate oven 1 hour. Remove foil; bake in moderate oven about 20 minutes. Stand in pan 5 minutes; turn onto wire rack to cool.