Pumpkin, Parmesan And Walnut Scone Loaf – a delicious recipe with pumpkin, flour, rosemary, parmesan cheese, milk, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 200C (180C fan forced).
2
Line baking tray and a 21cmx10cm (base measurement) loaf pan with baking paper.
3
Place pumpkin on pepared baking tray and bake the pumpkin for 20-25 minutes or until soft.
4
Transfer to a large bowl and mash (you will need 3/4 cup mashed pumpkin).
5
Add flour and rosemary to pumkin mash and then add parmesan (less your 2 reserved tablespoons which will be used on top of the loaf) and then season with salt and pepper. mix well and then add the milk and oil and then using a round bladed knife mix ingredients together.
6
Spoon dough into prepared pan and using the back of a wet spoon, smooth top and sprinkle with walnuts, pressing in lightly and then sprinkle with reserved parmesan.
7
Bake for 30-35 minutes or until a skewer inserted at centre comes out clean.
8
Transfer to a wire rack, let cool a little and then slice and serve warm with butter.
711
kcal
Calories
35
g
Fat
76
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 300 g pumpkin (cut into 3cm pieces), 3 cups self-raising flour, 2 tablespoons rosemary (finely chopped), 1 cup parmesan cheese (finely grated, reserve 2 tablespoons), and more.
Yes, Pumpkin, Parmesan And Walnut Scone Loaf falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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