Pumpkin Scone Loaf

Ingredients (serves 10)

• 300g peeled and deseeded butternut pumpkin, cut into 2cm pieces
• 450g (3 cups) self-raising flour
• 2 tbs brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 80g butter, cubed, at room temperature
• 60mls (1/4 cup) milk, at room temperature
• 1 egg, lightly whisked
• Extra self-raising flour

Method

1. Preheat oven to 200°C.
2. Steam the pumpkin over boiling water for 10 minutes or until soft. Transfer to a bowl and cool for 10 minutes.
3. Meanwhile, combine the flour, brown sugar, cinnamon and nutmeg in a medium bowl. Use your fingertips to rub in butter until the mixture resembles free breadcrumbs.
4. Use a potato masher or fork to mash the steamed pumpkin. Combine the mashed pumpkin with the milk and egg.
5. Add the pumpkin mixture to the flour mixture and use a round-bladed knife to mix together using a cutting motion until the mixture begins to hold together. Bring the dough together with your hands. Turn onto a lightly floured surface and knead gently 4-5 times or until just smooth.
6. Shape the dough into a round 20cm in diameter and about 3cm thick. Place on a baking tray. Use a sharp knife dusted with flour to cut lcm-deep slits in the top of the loaf to divide it into 12 portions. Sprinkle the top of the loaf with a little extra flour. Bake in preheated oven for 25 minutes or until golden and a skewer inserted into the centre comes out clean. Serve warm, broken into portions and accompanied by butter.

Notes

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  Note: Perfect for morning or afternoon tea, or serve with pumpkin, orange sweet potato or parsnip soup.