Pumpkin Scone Loaf

1. 1

   Preheat oven to 220deg Celsius Line a flat baking tray with baking paper.

2. 2

   Place pumpkin on a microwave-safe plate, cover and microwave on HIGH (100%) for 3-4 minutes or until tender. Drain and allow to cool. Mash with a fork.

3. 3

   Combine flour, sugar, nutmeg and cheese in a large bowl and mix well.

4. 4

   Combine pumpkin, cream and 1/4 cup milk in another bowl or jug. Add to flour mixture. Stir until mixture comes together, using a flat-bladed knife. Add remaining 1 tbl milk if needed.

5. 5

   Turn dough onto lightly floured surface and knead until just smooth - do not overwork.

6. 6

   Roll our dough to a 20cm x 30cm rectangle. Roll up form 1 long end to the other linke a Swiss roll, and place on prepared tray.

7. 7

   Make 1cm-deep cuts, at 2cm intervals, across the top of the loaf. Bake for 25-30 minutes or until golden and cooked through.

8. 8

   Serve warm with butter.

9. 9

   You can also replace the tasty cheese with a soft, creamy feta, crumbled.

* Per serving · 4 servings · Values may vary.

No additional tips available.