spiced pumpkin and honey bread

15 minutes prep.

2 hours cooking

Serves 8

Ingredients

  • 400g peeled butternut pumpkin, cut into 3cm pieces
  • 2 eggs
  • 2 tbs runny honey
  • 1/3 cup (80ml) sunflower oil
  • 1/2 cup (125ml) buttermilk
  • 150g pumpkin seeds (pepitas)
  • 250g white spelt flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1 tsp mixed spice

Honey-ribboned labneh

  • 500g Greek yoghurt
  • 1/4 cup (60ml) runny honey

Method

  1. For the honey labneh, line a fine sieve with muslin or a clean Chux cloth. Set over a bowl and add yoghurt. Fold up edges to cover yoghurt, weigh down with a plate and chill overnight to drain. The next day, fold through honey and chill until needed
  2. Preheat the oven to 160°C. Grease a baking tray and line with baking paper. Grease a 20cm x 10cm loaf pan and line with baking paper, allowing 3cm to overhang the long edges.
  3. Spread pumpkin across prepared tray. Bake for 20-25 minutes or until very tender. Set aside to cool, then transfer to a food processor and whiz until smooth. Add eggs, honey, oil, buttermilk and half the pepitas, and whiz to combine. Add dry ingredients and pulse to comb
  4. Pour batter into prepared pan and sprinkle with remaining 75g pepitas. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool in pan.
  5. Remove from pan, slice and serve with labneh
 
RECIPES

spiced pumpkin and honey bread

15 minutes prep.

2 hours cooking

Serves 8

Ingredients
Method

Ingredients

  • 400g peeled butternut pumpkin, cut into 3cm pieces
  • 2 eggs
  • 2 tbs runny honey
  • 1/3 cup (80ml) sunflower oil
  • 1/2 cup (125ml) buttermilk
  • 150g pumpkin seeds (pepitas)
  • 250g white spelt flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1 tsp mixed spice

Honey-ribboned labneh

  • 500g Greek yoghurt
  • 1/4 cup (60ml) runny honey

Method

  1. For the honey labneh, line a fine sieve with muslin or a clean Chux cloth. Set over a bowl and add yoghurt. Fold up edges to cover yoghurt, weigh down with a plate and chill overnight to drain. The next day, fold through honey and chill until needed
  2. Preheat the oven to 160°C. Grease a baking tray and line with baking paper. Grease a 20cm x 10cm loaf pan and line with baking paper, allowing 3cm to overhang the long edges.
  3. Spread pumpkin across prepared tray. Bake for 20-25 minutes or until very tender. Set aside to cool, then transfer to a food processor and whiz until smooth. Add eggs, honey, oil, buttermilk and half the pepitas, and whiz to combine. Add dry ingredients and pulse to comb
  4. Pour batter into prepared pan and sprinkle with remaining 75g pepitas. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool in pan.
  5. Remove from pan, slice and serve with labneh
 
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