Prep 15 mins
Cooking 50 mins
Serves 10
We like to put slices of this loaf into our youngster’s lunch boxes. It freezes well and is also good toasted.
Preheat the oven to 180°C/160°C fan-forced. Lightly spray a loaf tin (22cm x 11cm x 5cm) with oil and line with baking paper.
Combine flour, poppy seeds, sumac, chilli flakes, sea salt and thyme in a large bowl.
Lightly beat oil, eggs and milk in a medium bowl. Fold into flour mixture along with the pumpkin and cheese. Spoon into prepared tin.
Sprinkle with extra parmesan and thyme sprigs. Bake in oven for 50-55 minutes or until cooked when tested with a skewer. Serve warm or at room temperature.
