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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Course: Lunch

Cuisine: Mediterranean

Keyword: loaf

Prep Time: 40

Cook Time: 45

Total Time: 1 25

Servings: loaf

Calories: 2742kcal

Author: Recipe adapted from [url href="http://www.google.com/url?q=httpmegandveg.com20150207silverbeet-feta-loaf&sa=D&sntz=1&usg=AFQjCNFx2HXkXxPNjRD60Kl4KFO9DTbEAQ" target="_blank" title="Meg and Veg"]Meg and Veg[/url]

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

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations