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.
Pumpkin and feta loaf
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.
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.
What about you? Have you ever made something for an event and eaten it before you got there?
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