PUMPKIN BREAD

INGREDIENTS 500g butternut pumpkin, peeled, chopped 2 cups self-raising flour, sifted 1 teaspoon fennel seeds 2 teaspoons dried oregano 75g butter, melted 1/2 cup reduced-fat milk 2 eggs, lightly beaten 2 teaspoons fresh rosemary sprigs Butter, to serve (optional)

HOW TO MAKE 1.Preheat oven to 180°C/160°C fan-forced. Grease a 9cm-deep, 9cm x 19cm (base) loaf pan. Line base and 2 long ends with baking paper. 2.Cook pumpkin in a saucepan of boiling, salted water for 8 to 10 minutes or until tender. Drain. Transfer to a large bowl. Using a fork, mash until smooth. Cool for 5 minutes. 3.Add flour, fennel seeds, oregano, butter, milk and eggs. Season with salt and pepper. Spoon mixture into prepared pan. Using a spatula, level top. Sprinkle over rosemary. Bake for 40 to 45 minutes or until a skewer inserted in centre comes out clean (cover with foil if over-browning during cooking). Stand in pan for 5 minutes. Lift out onto a wire rack to cool. Serve with butter, if using.

NUTRITION

• 1467 kj
  ENERGY
 
• 17.1g
  FAT TOTAL
 
• 10.4g
  SATURATED FAT
 
• 3.1g
  FIBRE
 
• 9.1g
  PROTEIN
• 108mg
  CHOLESTEROL
 
• 515mg
  SODIUM
 
• 38.5g
  CARBS (TOTAL)

All nutrition values are per serve

NOTES

Serve with stew or a hearty soup.