PUMPKIN & SESAME SEED CHEESE LOAF
Prep time
Cook time
Total time
You may like to put slices of this loaf into your children's lunch boxes. It freezes well and is also fantastic toasted.
Author: auzure
Serves: 10
Ingredients
- 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
Instructions
- 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.
- Combine flour, poppy seeds, sumac, chilli flakes, sumac (if using), sea salt and thyme in a large bowl.
- Lightly beat oil, eggs and milk in a medium bowl. Fold into flour mixture along with the pumpkin and cheese. Spoon into prepared tin.
- Sprinkle with extra Parmesan and thyme sprigs. Bake in oven for 50-55 minutes or until cooked when tested with a skewer.
- Serve warm or at room temperature.
