Pumpkin and Sesame Seed Cheese Loaf

  • Clock Icon Prep 15 mins Cooking 50 mins
  • Dinner Icon Serves 10

We like to put slices of this loaf into our youngster’s lunch boxes. It freezes well and is also good toasted.

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Ingredients

  • 2 cups The Healthy Baker Self Raising Flour
  • 1 tablespoons poppy seeds
  • 1 teaspoon sumac optional
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon sea salt
  • 1 teaspoon fresh thyme leaves
  • ½ cup auzure Canola Oil
  • 2 eggs lightly beaten
  • ¾ cup milk
  • 250g grated raw pumpkin
  • 120g grated parmesan
  • 25g grated parmesan, extra
  • 4 sprigs of fresh thyme

Instructions

1

Preheat the oven to 180°C/160°C fan-forced. Lightly spray a loaf tin (22cm x 11cm x 5cm) with oil and line with baking paper.

2

Combine flour, poppy seeds, sumac, chilli flakes, sea salt and thyme in a large bowl.

3

Lightly beat oil, eggs and milk in a medium bowl. Fold into flour mixture along with the pumpkin and cheese. Spoon into prepared tin.

4

Sprinkle with extra parmesan and thyme sprigs. Bake in oven for 50-55 minutes or until cooked when tested with a skewer. Serve warm or at room temperature.

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The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.

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