Rosemary pumpkin bread

Just as yummy as a pumpkin scone, and more useful for breakfast on the go or lunch-boxes. A delicious variation to this rosemary pumpkin bread is to add 100g crumbled soft goat cheese or crumbled soft blue cheese to the pumpkin mixture.
1H 40M



1.Preheat oven to moderately hot, 190°C. Grease 14cm x 21cm loaf pan; line base and long sides with baking paper.
2.Place combined pumpkin, oil and half of the rosemary, in single layer, on oven tray; roast, uncovered, about 20 minutes or until pumpkin is tender. Cool 10 minutes; mash mixture in medium bowl. (Can be made ahead to this stage. Cover; refrigerate overnight).
3.Reduce oven temperature to moderate, 175°C. Stir flour, polenta, cheese and remaining rosemary into pumpkin mixture. Whisk eggs and sour cream in medium jug; pour into mixture, stirring until just combined.
4.Spread mixture into prepared pan; top with pepitas, pressing gently into surface. Cover with a piece of foil folded with a pleat; bake in moderate oven 1 hour. Remove foil; bake in moderate oven about 20 minutes. Stand in pan 5 minutes; turn onto wire rack to cool.

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