As we head into winter and hearty soups come to the fore this is a relatively easy bread to make to accompany a soup. Leftovers, if there are any, toast really well for breakfast!

You will need (for 4 people):

2 cups of self raising flour
500gms of cooked pumpkin – mashed with
1 tablespoon of Honey
½ teaspoon of ground cumin (or more if you like)
½ teaspoon of salt
¾ cup of milk (or milk and cream) approx


Pre-heat Oven to 220c (200c for a fan oven)

The pumpkin can be steamed or boiled. If time, what I like to do is dice it small, toss in the honey and roast in the oven…to caramelize it but not burn it!

In a bowl mix thorough together all the ingredients except the flour – then add the flour and form into a dough – if too wet add a bit more flour – too dry a bit more water –it will be a sticky dough but should be manageable!

Shape into a cob shape (not too high), slash top with a knife, and place on greased and floured baking tray.

Brush with milk and bake for around 25 to 30 minutes.

Baste with the milk several times during baking.

Should sound hollow when bottom is tapped!


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