Sage and parmesan pumpkin loaf

Happy Thursday!  Boy this week is flying by?.

I had all good intentions of making a savoury pumpkin pie this evening, complete with GF pastry. But one look in our fridge confirmed that we had quite a few leftovers that needed to be eaten?not added to.

So, sadly, the GF pumpkin pie will have to wait for another day.

That didn't, however, stop me from making something with this 1/4 pumpkin that I didn't want to go to waste.

Something that I could have with dinner, but also for breakfast and or lunch tomorrow.

Something that would be relatively easy to throw together....

And make our house smell amazing.

A sage and parmesan pumpkin loaf.

Because, really, are there 3 ingredients that work any more beautifully together?

I think this would make a wonderful accompaniment to a bowl of soup or stew.

Or perhaps spread with ricotta and honey.

Or, as I did this evening?

enjoyed with a little butter, fresh out of the oven, while waiting for my dinner to cook.

  

Sage and Parmesan Pumpkin Loaf

1 cup spelt flour 1 cup GF SR flour 2 tsp baking powder 1 cup pumpkin puree* 1 tsp dried sage 1/2 cup grated parmesan 60g melted butter 2 eggs, beaten 1/2 cup milk Extra sage and parmesan for topping Preheat oven to 180C. Grease and line a loaf tin. Sift flour and baking powder into a large bowl. Add sage and parmesan. In a jug, combine pumpkin, butter, eggs and milk. Make a well in the dry ingredients, and add the wet mixture. Stir until just combined then pour into the prepared loaf tin. Sprinkle with extra sage and parmesan. Bake for 45-50 minutes or until a skewer inserted in the middle comes out clean. Cool for 5 minutes in the pan, then turn out onto a wire rack to continue cooling.

* To make the pumpkin puree: Peel and cube 450g of pumpkin. Cover and microwave for 5 minutes until soft. Process in your food processor until smooth then allow to cool.

What about you? Do you prefer sweet or savoury loaves? I think one of my favourites would have to be olive bread mmmm

Happy Baking :)