Pumpkin, Parmesan and Walnut Scone Loaf

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“I really love savoury dishes and this one really appeals to me especially as there is no sugar and I think would be lovely with a warm cuppa. Suggested you serve slices buttered. From Recipe+”
READY IN:
1hr 20mins
SERVES:
6
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  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.

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