Pumpkin & Rosemary Loaf


  • Butternut Pumpkin - 500g
  • Fresh Rosemary - 2 Tbsp
  • Milk - 1 cup
  • Parmesan Cheese (grated) - 2 Tbsp
  • Pepitas (Pumpkin Seeds) - 2 Tbsp
  • Pesto, to serve
  • Polenta - 1/4 cup
  • Salt - 2 Tsp
  • Self Raising Flour - 2 cups

Prepare the Pumpkin

Cook the pumpkin in a saucepan of boiling water for 10 to 12 minutes or until tender. Drain. Return to the pan. Mash until smooth. You will need 1 1/3 cups mashed pumpkin. Cool.

Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 9cm x 19cm loaf pan.

Mix in other ingredients

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 you tapped on top. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve with pesto.

Serve and enjoy!

This was interesting to make. It is a very dense mixture once cooked. I cooked for the initial 50 minutes but ended cooking it for an extra 15.

I lined the tray with baking paper for ease and I didn't serve with pesto, just butter while the bread was still warm!

Give it a try, very yummy.

Pumpkin & Rosemary Loaf
Pumpkin & Rosemary Loaf
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