Pumpkin and feta loaf
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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Servings: 1 loaf
Calories: 2742kcal
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.
Nutrition
Calories: 2742kcal | Carbohydrates: 259g | Protein: 83g | Fat: 164g | Saturated Fat: 44g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 92g | Trans Fat: 0.03g | Cholesterol: 493mg | Sodium: 2812mg | Potassium: 2390mg | Fiber: 36g | Sugar: 17g | Vitamin A: 22638IU | Vitamin C: 43mg | Calcium: 1754mg | Iron: 16mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
