Happy Sunday guys! Recipe of the day is Sage & Turmeric Pumpkin Bread – an absolutely divine combinations of flavour!
So the Pumpkin recipes are in full swing and here’s another gorgeous on – savoury Pumpkin bread that is so so moist and aromatic that has probably become one of my top favourite Pumpkin recipes. It’s so simple to make and just perfect to use up any leftover pumpkin (which I’m sure everyone has this time of the year :-)). On that note, do not throw away the pumpkin flesh when carving. There are so many things to do with it (if in need of a pumpkin recipe, simply search on my website ‘pumpkin” and you’ll find lots of simple and tasty ones, both savoury and sweet). Same with the seeds, simply wash them and roast in the oven, they’re not only super yummy but very healthy as well.
What you need:
- flour
- eggs
- sunflower oil
- yogurt
- pumpkin
- garlic
- turmeric
- baking powder
- sage
- salt
The bread is delicious on its own but if you fancy, you can serve it with a bit of butter or some strong cheese. I enjoyed it on its own warm and then I had the leftovers cold, a few days later. You can store it up to 5 days in the fridge, in an air-tight glass container.
Here’s how to make this delicious Sage & Turmeric Pumpkin Bread
Ingredients:
- 320g flour
- 2 eggs
- 1tsp baking powder
- 200ml yogurt
- 100ml sunflower oil
- 4-5 sage leaves
- 200g pumpkin, seeds removed and cut into pieces
- 2 garlic cloves
- 3tsp turmeric
- salt to taste
Preparation:
- Preheat the oven to 200C.
- In a tray, place the pumpkin and garlic and bake in the oven for about half an hour or until ready. Leave to cool.
- Meanwhile, in a bowl, mix all the dry ingredients.
- In a separate bowl , whisk the eggs, sunflower oil and yogurt.
- Blend the pumpkin, garlic and sage until smooth.
- Add the dry ingredients to the wet and gently stir. Fold in the pumpkin mixture. Once everything is mixed thoroughly, pour the mixture into a loaf tin and bake in the oven for about 25 minutes or until ready.
- Let it cool down a bit, slice it and serve.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming next week.
I’m super excited about Halloween but at the same time once tomorrow’s passed, the Christmas countdown starts in our house. It means, Christmas decoration, lots of Christmas recipes and Christmas cheer, hot chocolate, mulled wine and a Christmas tree (at some point :-)) 🙂
On the other hand, we just got back from one of the best family trips we’ve made and I’ve got so many recipes that want to recreate, inspired by the beautiful Amalfi. So apart from lots of Christmas goodies, expect some gorgeous Italian recipes in between. 🙂
And.. last but not least, it’s my birthday week. Yay!
Meanwhile, have an amazing start to the new week and a very tasty one. x
