Pumpkin and Mixed Herb Quick Bread

This easy bread is made with leftover cooked or baked puréed pumpkin and is perfect with soup.

Ingredients make 1 loaf

500 g pumpkin puree

1 tbls mixed dried herbs

75 g olive oil

100 ml milk

2 eggs (100g)

1 tsp salt

¼ tsp ground white pepper

3 cups self raising flour (450g)

Method

Preheat oven to 200°C normal bake and grease a 9 x 20 cm bread tin. Place pumpkin puree, herbs, oil, milk, eggs, salt and pepper in a large mixing bowl, whisk evenly. Blend in the flour and mix until evenly mixed. Place the batter evenly in the prepared tin and bake in the oven for 15 minutes. Lower the oven temperature to 180°C and bake for further 35 minutes. Remove from the oven and allow the bread to cool on a wire for at least 1 hour before cutting and serving.

Note: Try adding other ingredients such as shredded cheddar cheese and flax or sesame seeds.