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You may like to put slices of this loaf into your children's lunch boxes. It freezes well and is also fantastic toasted.
Serves: 10
  • 2 cups The Healthy Baker Fibre-Enriched Self Raising Flour
  • 1 tbsp poppy seeds
  • 1 tsp dried chilli flakes
  • 1 tsp sumac (optional)
  • 1 tsp sea salt
  • 1 tsp fresh thyme leaves
  • ½ cup auzure Canola Oil
  • 2 eggs
  • ¾ cup milk
  • 250g raw pumpkin, grated
  • 120g Parmesan, grated
  • 25g Parmesan, grated, extra
  • 4 x sprigs of fresh thyme
  1. Preheat the oven to 180°C. Lightly apply auzure Canola Oil to a loaf tin (22cm x 11cm x 5cm) and line with baking paper.
  2. Combine flour, poppy seeds, sumac, chilli flakes, sumac (if using), sea salt and thyme in a large bowl.
  3. Lightly beat oil, eggs and milk in a medium bowl. Fold into flour mixture along with the pumpkin and cheese. Spoon into prepared tin.
  4. Sprinkle with extra Parmesan and thyme sprigs. Bake in oven for 50-55 minutes or until cooked when tested with a skewer.
  5. Serve warm or at room temperature.

Pumpkin & poppyseed cheese loaf - auzure Canola Oil