Pumpkin Bread with Mulled Wine Chutney and Goat’s Cheese
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Serves  10  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
306
Fat
14.2g
Saturated Fat
2.9g
Carbs
41.9g
Sugars
22.1g
Protein
4g
Fibre
2.4g
Sodium
0.25g
Ingredients
1 small pumpkin, peeled, deseeded and chopped
140 ml vegetable oil
Salt and black pepper
2 eggs
80 ml water
200 g sugar
220 g flour
1 tsp bicarbonate of soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground ginger
150 g goat’s cheese, crumbled
Lakeshore Mulled Wine Chutney
Method
  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Toss the pumpkin with a bit of the oil and season with salt and pepper. Roast for 35-40 minutes until tender. When cool enough to handle, purée in a blender with one tablespoon of water until smooth.
  2. Reduce the heat to 180˚C/160˚C fan/gas mark 4. Mix together the pumpkin purée, eggs, remaining oil, water and sugar until well blended.
  3. In a separate bowl, whisk together the flour, bicarbonate of soda, salt, cinnamon, nutmeg, cloves and ginger.
  4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  5. Bake for 50 minutes or until the loaves start to come away from the sides of the pan and a skewer inserted into the centre comes out clean.
  6. When cooled, cut the bread into thick, triangle-shaped pieces and top with the goat’s cheese and Lakeshore Mulled Wine Chutney.