Ingredients

• 400g pumpkin, peeled and chopped into 3-4 cm pieces
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 onion, chopped
• 3/4 cup buttermilk
• 2 eggs, lightly beaten
• 1 tsp brown sugar
• 3 cups plain flour
• 6 tsp baking powder
• 1/2 tsp paprika
• 150 g reduced salt feta cheese, chopped into 1 cm pieces
• 1/4 cup grated parmesan cheese

Method

Step 1

Preheat the oven to 180 degrees celcius and grease and line a 23cm x 8 cm loaf tin. Place the pumpkin on a baking tray add the olive oil and balsamic and toss to combine. Season with pepper (optional). Roast for approximately 20-30 minutes or until the pumpkin is golden and soft. Remove the pumpkin from the oven, allow to cool slightly then very lightly fork mash. -

Step 2

In a bowl, mix together the onion, buttermilk, eggs and sugar. Add the flour, baking powder and paprika and mix gently until just combined. Fold through the pumpkin and feta cheese. -

Step 3

Pour mixtured into the prepared tin and top with the parmesan cheese. Reduce the oven temperature to 160 degrees celcius and bake for 55-60 minutes or until the skewer inserted into the loaf comes out clean. -

Step 4

Allow to cool in the tin for 5-10 minutes then transfer onto a wire rack. Serve slices cold, warm or toasted with a salad for lunch, try slices topped with avocado or cheese as a snack or offer finger slices to your toddler. -