I bought a whole pumpkin the other week.
It’s been siting on my bench for a while now, staring me down. I knew once I cut into it – I was making a commitment.
I was determined not to be beaten… I just needed time to figure out what the hell I was going to do with all this pumpkin once I had made that first incision.
Cooking for one at times is difficult. I didn’t want to make a million litres of pumpkin soup – but I didn’t want to waste this beast of a pumpkin either!
One girl – One pumpkin.
Bring on the pumpkin frenzy.
Wasting food is the worst. Don’t get me wrong, I’m definitely guilty of it at times, but I really do try to keep it to an absolute minimum.
So welcome to Part 1 of a 3 part series where Brooke attempts to cook a whole pumpkin (without making a zillion litres of soup!).
Welcome to the world little Pumpkin Loaf! I made a soup the other night full of veggies and lentils and this paired perfectly.
As with all of my recipes, this one is super easy! I’m really excited to share this one with you! I think you could play around HEAPS with the flavours to suit the foods you were pairing it with. This is also great on its own smothered in butter or avocado.
Don’t be afraid to play around with it! If oregano isn’t your thing, leave it out or add something else. Sage would be lovely too. Even a dash or two of onion powder, cumin and coriander would work nicely. If you change it up let me know what you come up with!
This dough is thick and sticky. It should come away from the mixing bowl.
The bits and pieces
2 organic free-range eggs
1 C pumpkin puree (steam pieces of pumpkin for about 10 minutes until nice and soft)
1/2 C milk
2 1/2 C buckwheat flour (use wholemeal SR if you like)
75g butter, melted
1 tbsp hot paprika
1 tsp baking powder
1 tsp bi-carb soda
1 tbsp oregano
good pinch of salt and pepper
pepitas to top
Pre-heat oven to 175°C. Grease a loaf tin.
In a large mixing bowl, mix wet ingredients.
Add dry ingredients – be careful not to over mix. Add a touch more milk if needed, as I said before the dough should be thick and sticky.
Pour loaf mixture into prepared tray and sprinkle with pepitas.
Turn oven down to 150°C. Cover with foil and bake for 35-40 minutes, checking at 20 minutes.
Remove and let cool for 5 minutes before turning out.