Pumpkin and feta loaf is a delicious cross between quiche and bread perfect for lunch or a tasty snack. It freezes well and can be made in muffins.
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Close your eyes and take a bite.
It’s crunchy when your teeth first touch the bread and then it gives way to the soft, slightly salty, buttery centre.
For a minute, you’re confused. Didn’t you bite into bread? From the taste you could swear you’d bitten into a delicious pumpkin and feta quiche.
But isn’t it bread?
Yes, yes it is.
It’s a bread that tastes just like rich, buttery quiche (if you spread it with butter). As it was baking I have to admit I wasn’t sure it was going to be that good.
Then I had a bite of the slice I cut for the photo.
Well let me tell you the rest of that first loaf nearly didn’t make it to mother’s group.
Lucky we were running late so I had no choice but to wrap it up, grab the boys and jump in the car using all my self control not to nibble on it on the way there.
Ok so it was in the backseat and I couldn’t reach it but let’s pretend I had self-control.
Also a bit lucky that we were late and most people had already eaten the other food so I got to take a lot of the savoury loaf home with me to devour over the next few days.
The original recipe uses silverbeet instead of pumpkin but I had nothing green left in the house and you know what goes well with feta? Pumpkin.
You could add spinach or silverbeet to make it a spinach, pumpkin an feta loaf if you like.
I’ve talked it up so much, after a quick mental inventory check of the kitchen I think I’m going to go and make another loaf right now.
It freezes really well too. Just slice it up and pop in a container (put a little bit of baking paper between the slices to stop them sticking.
Enjoy!
What about you? Have you ever made something for an event and eaten it before you got there?
Recipe
Pumpkin and feta loaf
Ingredients
- 2 ½ cups wholemeal plain flour
- 2 teaspoon baking powder
- Sea salt and pepper
- 200 g 7oz cooked, cubed pumpkin
- 150 g 5.3oz feta, crumbled
- 2 free-range eggs whisked
- 1 cup plain natural yoghurt
- ½ cup olive oil
Instructions
- Preheat the oven to 180C(356F) fan-forced and grease and line a loaf tin so the paper extends over the long sides.
- In a large mixing bowl, add the flour, baking powder and a generous pinch of salt and pepper and whisk it all together
- Add in the remaining ingredients and stir it all together then spread into the loaf tin.
- Bake for 45 minutes or until a cake tester inserted in the middle comes out clean.
Lorraine @ Not Quite Nigella says
Hehe you know my answer is yes to your question right? I make a sweet pumpkin loaf like this but I've misplaced the recipe and I'm so upset about it. I'm sure it will turn up one day. I just don't know when!
Claire says
You have to find it Lorraine!
Chris @ The Café Sucré Farine says
Sounds wonderful Claire. I love the combination you came up with. Those moms don't know what they missed!
Claire says
Haha I did share. I'm not that big a piggy!
Gemma says
So so delicious! I couldn't stop eating it yesterday Claire!!!!
Claire says
Glad you liked it! Ollie and I have nearly finished the leftovers!
Hotly Spiced says
What a wonderful loaf and I would definitely eat this straight from the oven. Love the combination of feta and pumpkin and a savoury loaf while still warm with a good hit of butter is a wonderful thing xx
Claire says
It sure is Charlie! x
merryn@merrynsmenu says
My children have eaten goodies cooked for an event before I have left to go there! This pumpkin and feta loaf looks delicious :)
Claire says
Haha yes I suspect I have years of that to come too!