Pumpkin And Feta Loaf Recipes

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BEST EVER PUMPKIN SPICE BREAD



Best Ever Pumpkin Spice Bread image

This Best Ever Pumpkin Spice Bread is moist and flavourful and packed with pumpkin and spices, and it's so easy to make in only one bowl!

Provided by Chrissie (thebusybaker.ca)

Categories     Dessert     Snack

Time 1h15m

Number Of Ingredients 14

2 cups canned pumpkin (NOT pumpkin pie filling)
1 2/3 cups white sugar
2/3 cup vegetable oil
4 eggs
2 1/4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon allspice
1/2 teaspoon cloves
1-2 teaspoons freshly grated ginger (or 2 teaspoons powdered ginger)
a pinch of salt
Butter for greasing the loaf pans

Steps:

  • Preheat the oven to 350 degrees Fahrenheit.
  • In the bowl of your stand mixer (or in a large bowl using a hand mixer), add the pumpkin, sugar, oil and eggs and beat on low speed until the mixture is combined and smooth.
  • Add the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, ginger, and salt and mix on low speed, just until combined and no streaks of flour are visible.
  • Grease 2 loaf pans with butter and line with parchment paper.
  • Divide the batter evenly between the loaf pans and bake for 55-60 minutes at 350 degrees Fahrenheit or until a toothpick inserted into the middle of one of the loaves comes out clean.
  • Remove from the oven and cool in the pans for about 5 minutes before removing to a wire rack to cool completely.
  • Serve when cool, or store in an airtight container for up to 4 days.

Nutrition Facts : ServingSize 1 loaf, Calories 2009 kcal, Carbohydrate 299 g, Protein 28 g, Fat 84 g, SaturatedFat 63 g, Cholesterol 327 mg, Sodium 1241 mg, Fiber 12 g, Sugar 175 g

PUMPKIN AND FETA LOAF



Pumpkin and feta loaf image

Provided by Recipe adapted from [url href="http://www.google.com/url?q=http%3A%2F%2Fmegandveg.com%2F2015%2F02%2F

Time 1h25m

Number Of Ingredients 8

2 ½ cups wholemeal plain flour
2 tsp baking powder
Sea salt and pepper
200g (7oz) cooked, cubed pumpkin
150g (5.3oz) feta, crumbled
2 free-range eggs, whisked
1 cup plain natural yoghurt
½ cup olive oil

Steps:

  • Preheat the oven to 180C(356F) fan-forced and grease and line a loaf tin so the paper extends over the long sides.
  • In a large mixing bowl, add the flour, baking powder and a generous pinch of salt and pepper and whisk it all together
  • Add in the remaining ingredients and stir it all together then spread into the loaf tin.
  • Bake for 45 minutes or until a cake tester inserted in the middle comes out clean.

PUMPKIN AND FETA LOAF



Pumpkin and Feta Loaf image

Inspired again by the Internet, TRUE! Changed it to suit my tastes too! LOW fat, healthy as can be! Hope you enjoy my newest recipe!

Provided by mickeydownunder

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups pumpkin
1 cup wholemeal self-rising flour
1 cup self-raising flour
1 tablespoon oil
2 eggs
2 tablespoons rosemary
1/4 teaspoon black pepper
2 low-fat bacon
100 g reduced-fat feta cheese
cooking spray

Steps:

  • Pre-heat oven 150°C.
  • In large bowl, mix together all ingredients well.
  • NOTE: I used hand mixer to insure was mixed well.
  • NOTE: Mixture should be moist at this point; if not, would suggest adding more pumpkin --- couple of spoonfuls at a time to get desired consistency.
  • Oil spray loaf pan.
  • Place mixture into loaf pan and bake for about 40 - 45 minutes.
  • NOTE: I place my loaf pan on a flat tray.
  • ENJOY!
  • Slice and serve with chili sauce on a bed of rocket.
  • NOTE: Adjust seasoning to your liking.

Nutrition Facts : Calories 126.8, Fat 4.2, SaturatedFat 0.9, Cholesterol 70.5, Sodium 288.4, Carbohydrate 17.6, Fiber 0.8, Sugar 0.6, Protein 4.5

PUMPKIN & GINGER TEABREAD



Pumpkin & ginger teabread image

A moist cake bread to serve thickly sliced and buttered- it's good for lunchboxes and with a cup of tea

Provided by Mary Cadogan

Categories     Dessert, Snack

Time 1h30m

Yield Cuts into 10 slices

Number Of Ingredients 8

175g butter , melted
140g clear honey
1 large egg , beaten
250g raw peeled pumpkin , or butternut squash, coarsely grated (about 500g/1lb 2oz before peeling and seeding)
100g light muscovado sugar
350g self-raising flour
1 tbsp ground ginger
2 tbsp demerara sugar

Steps:

  • Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.
  • Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
  • Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.

Nutrition Facts : Calories 351 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.69 milligram of sodium

PUMPKIN BREAD



Pumpkin Bread image

Moist and tender, delicately flavored with pumpkin and cinnamon, this humble loaf needs no bells and whistles. If you want to go big, throw in more spices, like nutmeg and cloves, a hearty handful of chopped bittersweet chocolate or a tablespoon of orange zest. Stir in some chopped walnuts or pecans for added crunch, or scatter some pepitas or crushed gingersnaps over the top. My favorite adornment is a simple cream cheese glaze. Mix together four ounces of cream cheese, a couple tablespoons of warm milk, a tablespoon of confectioners' sugar and a pinch of salt. Drizzle it over the cooled loaf.

Provided by Samantha Seneviratne

Categories     snack, breads, cakes, quick breads, dessert, side dish

Time 2h

Yield 1 loaf (about 10 servings)

Number Of Ingredients 12

1/2 cup/120 milliliters vegetable oil, plus more for greasing the pan
2 1/4 cups/285 grams all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 (15-ounce) can ((about 2 cups) pumpkin purée
1 cup/200 grams granulated sugar
3/4 cup/165 grams packed light or dark brown sugar
2 large eggs
1/4 cup/60 milliliters full-fat sour cream or plain yogurt
1 1/2 teaspoons pure vanilla extract

Steps:

  • Heat the oven to 350 degrees. Oil a 8 1/2- or 9-inch loaf pan; line with parchment, leaving a 2-inch overhang on two sides.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and baking soda. In a large bowl, whisk together the vegetable oil, pumpkin purée, granulated sugar, brown sugar, eggs, sour cream and vanilla. Fold the dry ingredients into the wet ingredients until fully combined. Transfer the batter to the prepared pan and smooth into an even layer.
  • Bake until the loaf is puffed and set, and a skewer inserted into the center comes out with moist crumbs attached, 60 to 75 minutes. Transfer the bread, in the pan, to a rack to cool for 20 minutes. Use a paring knife to cut the two exposed sides of bread away from the pan, then use the parchment to transfer the cake to the rack. Let cool completely.

MINI PUMPKIN & FETA PIES



Mini pumpkin & feta pies image

Throw a Halloween party and serve these fearsome pumpkin and feta pies. Perfect for little hands, kids will enjoy helping to make them in the kitchen

Provided by Cassie Best

Categories     Buffet, Lunch, Snack

Time 1h50m

Number Of Ingredients 11

450g butternut squash or pumpkin peeled and cut into 2cm chunks (prepared weight)
2 garlic cloves
2 tbsp olive oil
1 small onion, finely chopped
250g plain flour, plus extra for dusting
½ tsp ground turmeric
125g cold butter, cut into small pieces, plus extra for the tin
2 egg yolks plus 1 whole egg, beaten
grating of nutmeg
½ tsp chilli flakes (optional)
200g feta, crumbled

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Tip the squash and unpeeled garlic into a roasting tin, drizzle with 1 tbsp oil, season and toss to coat. Roast for 30 mins, stirring halfway through, until soft. Remove from the oven and leave to cool.
  • Meanwhile, cook the onion in a frying pan over a medium heat with the remaining 1 tbsp oil for 8-10 mins until tender and slightly golden. Leave to cool.
  • Tip the flour, turmeric and a pinch of salt into a food processor. Add the butter and whizz until the mixture resembles fine crumbs. Add the egg yolks and 2 tsp cold water, and blitz again until the mixture starts to clump together. Squeeze it between your fingers - if it sticks together, tip the mixture onto a work surface. If it's too dry, add more water, 1 tsp at a time. Knead the pastry a few times just to bring it together, but don't overwork it. Shape into two circles, one slightly smaller than the other, then wrap in baking parchment and chill in the fridge for at least 20 mins.
  • Squeeze the garlic from its skins into the roasted squash and mash together. Add the fried onion, grate over some nutmeg, tip in the chilli flakes, if using, and feta, and mix.
  • Butter six holes of a muffin tin and line each with a strip of baking parchment that overhangs the top. Roll the larger circle of pastry out on a lightly floured surface to the thickness of a £1 coin. Use a 10cm cutter to stamp out six circles (you may need to re-roll the pastry to get all six). Press the pastry circles into the prepared muffin tin, patching any cracks with the pastry offcuts. Spoon in the squash filling.
  • Roll the remaining pastry circle out as you did the large one, but use an 8cm cutter to cut out six lids. Cut spooky pumpkin faces into the lids using a small, sharp knife. Press the lids over the pies in the tin and brush with the beaten egg. Bake for 40 mins until golden brown, then leave to cool for 10 mins in the tin before lifting out. Eat hot or leave to cool completely. Will keep in an airtight container in the fridge for up to two days or the freezer for up to two months. Reheat in a low oven for 10 mins, if you like.

Nutrition Facts : Calories 493 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium

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