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Health and Beauty

Speedy pumpkin bread

There isn't any yeast in this recipe so you don't need to wait for the dough to rise. It has an interesting cakey texture

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Calories	219
Total Fat	8g
Saturated Fat	3g
Total Carbohydrate	--
Sugars	--

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Serves: 6

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Ingredients

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225g/8oz self-raising flour pinch of salt
125g/4oz grated raw pumpkin or butternut squash
50g/2oz roughly grated Parmesan cheese, plus extra for topping
25g/1oz chopped black olives
1 tablespoon(s) fresh chopped rosemary
2 large eggs, lightly beaten
1 tablespoon(s) milk
You will need: a greased baking tray

Preheat oven to gas mark 5/190°C (170°C in a fan oven). Mix fl our, salt, pumpkin, 50g/2oz Parmesan, olives and rosemary in a large bowl. Mix in eggs and milk so ingredients combine and turn into a sticky ball.
Shape into an oval. Slash top several times with a knife. Place on greased baking tray. Sprinkle rest of Parmesan on top and dust with a little flour. Bake for 45-50 mins. Knock base of loaf to check it's ready - it should sound hollow. Cool for 10 mins before serving.