Yay for savoury pumpkin bread! As it’s a savoury recipe it has no added sugar, is full of added nutrients from the pumpkin and is delicious. There’s no butter in the recipe but a swipe of butter on warm pumpkin bread would be glorious. So would some avocado and radishes. The manchego cheese gives it a mild bite that is really lovely with the hint of cayenne. This is great for breakfast or as an afternoon snack.
Day one I would just eat this bread fresh, after day one cut and freeze it then reheat in the toaster, pan or sandwich maker (or waffle maker!) for added days of deliciousness. Some avocado and feta smash on it makes for a very tasty breakfast.
1 cup cooked pumpkin, mashed
60g grated manchego cheese (or parmesan)
1/4 cup milk 300g Spelt flour (2 cups)
1/2 tsp salt
1/4 tsp allspice
1/2 tsp cayenne pepper
1/2 tsp smoky paprika
1/2 tsp baking soda
1 tsp baking powder
1 Tbs pumpkin seeds
1 tsp sesame seeds
Preheat oven to 180 celsius. Grease and line a loaf tin (approx 20 x 10cm but no need to buy one use what you have and adjust cooking times accordingly -less time for a larger tin).
Mix pumpkin, milk, cheese and eggs together in a large bowl. When combined mix in salt, spices, baking soda and spelt flour. Stir to combine. Once well combined pour into the tin and sprinkle the seeds on top.
Bake for 30-45 minutes until cooked through and golden on top. Remove from tin and cool on a wire rack. Slice and eat, you can also toast this… or waffle it. Yes waffle it, ‘to waffle’ is now a verb! Enjoy.