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.

  • 1 hr 40 mins cooking
  • Serves 8
  • Print


Rosemary pumpkin bread
  • 500 gram pumpkin, diced into 1cm pieces
  • 1 tablespoon vegetable oil
  • 1 tablespoon finely chopped fresh rosemary
  • 1 3/4 cup (260g) self-raising flour
  • 3/4 cup (125g) polenta
  • 1/2 cup (40g) finely grated parmesan cheese
  • 2 eggs
  • 1 1/4 cup (300g) sour cream
  • 1/3 cup (55g) pepitas


Rosemary pumpkin bread
  • 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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