Meatless Monday: Pumpkin, Spinach & Cream Cheese Terrine Bread

Mummy’s Fast & Easy

The pumpkin madness is still on and today’s recipe is all about it!
This pumpkin, spinach & cream cheese bread was made 2 days ago and a couple of hours later it was gone.
Unlike the most of the pumpkin bread recipes, this one is not sweet.
There are extra spinach layers in the middle and cream cheese, and of course lots of pumpkin seeds on top.
It might look a bit difficult to make but the recipe is actually quite simple.

Here’s what you need.

Mummy’s Fast & Easy


For the pumpkin layer:
  • 300g/10oz pumpkin, cooked(steamed, baked or boiled)
  • 200g/7oz cream cheese
  • 200g/7oz plain flour
  • 2 eggs
  • 100g/3.5oz butter, melted
  • 1/2 a cup milk
  • 1tsp baking powder
  • 2tsp nutmeg
  • 1tsp salt
  • a handful of pumpkin seeds
For the spinach layer:
  • 1 egg white
  • 150g flour
  • 3tbsp milk
  • 1tsp salt
Mummy’s Fast & Easy

  1. Preheat the oven to 200°C/392°F.
  2. In a bowl, mix the ingredients for the spinach layer an pour in a silicone terrine. Bake in the oven for about 15 minutes or until ready.
  3. Remove from the oven, remove from the tray and leave to cool down.
  4. In a separate bowl, combine the ingredients for the pumpkin layer, apart from the seed and the cream cheese. Pour in the silicone terrine you baked the spinach layer.
  5. Sprinkle with pumpkin seeds and bake in the oven for about 25 minutes or until ready. This layer is much thicker than the spinach one so it takes more time to cook.
  6. When ready take out the pumpkin layer  and cut it into halves so that you can put the spinach layer between.
  7. Spread the cream cheese in the middle of the bread and served!

Tip: For more terrine bread recipes check here!