Pumpkin Bread

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Our Pumpkin bread is a great side dish for soup.

The ingredient of Pumpkin Bread

• 500g butternut pumpkin peeled chopped
• 2 cups self raising flour sifted
• 1 teaspoon fennel seeds
• 2 teaspoons dried oregano
• 75g butter melted
• 1 2 cup reduced fat milk
• 2 eggs lightly beaten
• 2 teaspoons fresh rosemary sprigs
• butter to serve optional

The Instruction of pumpkin bread

• preheat oven to 180u00b0c 160u00b0c fan forced grease a 9cm deep 9cm x 19cm base loaf pan line base and 2 long ends with baking paper
• cook pumpkin in a saucepan of boiling salted water for 8 to 10 minutes or until tender drain transfer to a large bowl using a fork mash until smooth cool for 5 minutes
• add flour fennel seeds oregano butter milk and eggs season with salt and pepper spoon mixture into prepared pan using a spatula level top sprinkle over rosemary bake for 40 to 45 minutes or until a skewer inserted in centre comes out clean cover with foil if over browning during cooking stand in pan for 5 minutes lift out onto a wire rack to cool serve with butter if using

Nutritions of Pumpkin Bread

calories: 350 613 calories
calories: 17 1 grams fat
calories: 10 4 grams saturated fat
calories: 38 5 grams carbohydrates
calories: n a
calories: n a
calories: 9 1 grams protein
calories: 108 milligrams cholesterol
calories: 515 milligrams sodium
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calories: nutritioninformation