Tuesday, 16 October 2012

Cheesy pumpkin Bread

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By Popular demand here is that Pumpkin Cheese Bread Recipe.

If you can pair up cheese and apple pie, then why not pumpkin and cheese?

Cheesy Pumpkin Bread by Melony Teague

After a few weeks of enjoying pumpkin in my kitchen, I decided it was time to try some pumpkin bread. I didn't want to make a sweet bread, so I made one to accompany my Chicken and pumpkin soup. This bread reminds me of corn bread, it is not sweet and it has a delicate texture, so you have to be patient with it. You MUST wait until it is fully cooled before removing from the pan. Don't be like me who HAD TO HAVE A PIECE when it was still warm! Although, when you smell it, you may understand my weakness in not waiting. A word of warning though, if you don't care for Cumin, you may want to substitute something else, like Sage or Thyme if you prefer.

Cheesy Pumpkin Bread

(Makes 1 loaf)

1 3/4 cups of flour ( I used half chick pea flour and half coconut flour)2 tbsp Baking Powder
1 tsp Baking Soda
Pinch of salt
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1/2 tsp cinnamon
1 cup egg whites
1/4 cup coconut oil, melted
1/2 cup almond milk
1 egg
1/3 cup water (Note: you many need more if you use more coconut flour)
7 oz (200 ml) Pumpkin Puree
1 cup sharp cheddar cheese

  1. Grease and line a loaf pan with parchment paper and set aside.
  2. Preheat the oven to 350 F 
  3. Measure all the dry ingredients and place in a medium sized bowl. (Except the cheese)
  4. Measure all the wet ingredients and whisk together and add to dry ingredients.

5. Mixture should be soft but not too wet. Depending on what kind of flour you use, you can add more water if needed.

6  Stir in the cheese and pour batter into prepared loaf pan. Sprinkle some grated cheese on top and  bake for 20 minutes covered with foil. Remove foil and bake for remaining time until toothpick comes out dry. Bake for a total of 45 - 55 minutes. Switch off the oven and allow to cool in oven. Remove from oven and cool on wire rack until totally cool, then remove and serve.  Store left overs in the fridge in an airtight container.

Serving suggestion:

With butter ...
Or with your favourite home made fall soup! 

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By Melony Teague

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Melony Teague a freelance writer and columnist who lives in Canada with her husband and two young children.
Founder of "Secrets of Body Transformation from the Inside Out" 
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1 comment:

  1. This looks absolutely delicious! Just found your blog via the Circle of Moms contest. Best of luck to you! - Lisa @ Lisa Runs for Cupcakes


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