Pumpkin and feta loaf via www.clairekcreations.com

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.

Pumpkin and feta loaf via www.clairekcreations.com

Then I had a bite of the slice I cut for the photo. Well let me tell you the rest of the 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 Ollie 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.

Pumpkin and feta loaf via www.clairekcreations.com

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 loaf home with me to devour that afternoon over the next few days.

Pumpkin and feta loaf via www.clairekcreations.com

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.

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. I would say if you slice it up and wrap the slices individually they would freeze pretty well. Enjoy!

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

Pumpkin and feta loaf via www.clairekcreations.com

 

Pumpkin and feta loaf

Pumpkin and feta loaf

Yield: 1 loaf
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes

Ingredients

  • 2 ½ cups wholemeal plain flour
  • 2 tsp baking powder
  • Sea salt and pepper
  • 200g (7oz) cooked, cubed pumpkin
  • 150g (5.3oz) feta, crumbled
  • 2 free-range eggs, whisked
  • 1 cup plain natural yoghurt
  • ½ cup olive oil

Instructions

  1. Preheat the oven to 180C(356F) fan-forced and grease and line a loaf tin so the paper extends over the long sides.
  2. In a large mixing bowl, add the flour, baking powder and a generous pinch of salt and pepper and whisk it all together
  3. Add in the remaining ingredients and stir it all together then spread into the loaf tin.
  4. Bake for 45 minutes or until a cake tester inserted in the middle comes out clean.