Gluten-free pumpkin damper

Damper is an Australian soda bread that travellers would traditionally bake in the coals of a campfire. Here we've added delicious pumpkin, and subbed in gluten-free flour so now everyone can have a bite.

  • 30 mins preparation
  • 20 mins cooking
  • Makes 8 Piece
  • Print


Little pumpkin dampers
  • 750 gram butternut pumpkin, peeled, chopped
  • 80 gram butter, softened
  • 2 eggs
  • 2 cup gluten-free self-raising flour
  • 2 teaspoon sea salt flakes
  • 2 tablespoon milk, approximately
  • 2 teaspoon sesame or poppy seeds


Little pumpkin dampers
  • 1
    Steam or microwave pumpkin until tender; drain well. Mash pumpkin in a large bowl until smooth. You will need 2 cups mashed pumpkin for this recipe. Cool to room temperature.
  • 2
    Meanwhile, preheat the oven to 220°C (200°C fan-forced). Line an oven tray with baking paper.
  • 3
    Beat butter in a small bowl with an electric mixer until smooth. Add eggs, beat until combined. Stir in pumpkin. Transfer mixture to a large bowl; stir in flour, salt and enough milk to mix to a soft dough. Knead dough gently on lightly floured surface until smooth. Divide dough into 8 pieces. Shape each piece into a round; place rounds on the prepared tray, about 5cm apart. Lightly score a small cross in the top of each round. Brush rounds lightly with a little milk and sprinkle with seeds.
  • 4
    Bake dampers for about 20 minutes or until browned and sound hollow when tapped. Serve warm with extra butter and golden syrup, if desired.


For a sweet version of this damper, you can add 2 tablespoons caster sugar instead of the salt.

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