PUMPKIN & ROSEMARY BREAD


Luscious, moist, nourishing pumpkin bread is just what your wintered belly needs, served warm and smothered with butter or covered in melted swiss cheese. 'Tis the perfect snack. This recipe is a cinch to prepare and you only need one bowl. Bonus.

Ingredients

coconut oil, for greasing of bread tin
500g pumpkin, finely grated
2 cups self-raising flour, sifted
1 tsp whole fennel seeds
pinch of salt
2 sprigs fresh rosemary, roughly chopped
1 tbsp honey, melted so it's runny
75g butter, melted
1/2 cup full cream organic or raw milk
2 free range or organic eggs
splash of macadamia oil, if you have it

To make

Preheat oven to 180C. Grease a bread/loaf tin with coconut oil and set aside.

Add all ingredients to a large bowl and stir until just combined. Spoon mixture into greased tin and pop in the oven for 40-45 minutes. Poke with a skewer to check it's cooked (should come out clean).

Remove from oven and stand in tin for 5 minutes before turning out to cool on a wire rack.

I down a few slices whilst it's still warm, to be honest.

Enjoy!

x



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