Pumpkin and Sesame Seed Cheese Loaf
Serves 10 • Prep 15 mins • Cooking 50 mins
We like to put slices of this loaf into our youngster’s lunch boxes. It freezes well and is also good toasted.
What you’ll need
2 cups The Healthy Baker Self Raising Flour
1 tablespoons poppy seeds
1 teaspoon sumac optional
1 teaspoon dried chilli flakes
1 teaspoon sea salt
1 teaspoon fresh thyme leaves
½ cup auzure Canola Oil
2 eggs lightly beaten
¾ cup milk
250g grated raw pumpkin
120g grated parmesan
25g grated parmesan, extra
4 sprigs of fresh thyme
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.