Best Pumpkin And Feta Loaf Recipes

ROAST PUMPKIN, SPINACH AND FETA SALAD

Steps:

• Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).
• Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
• Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad.
• Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it's ready.
• Place Spinach in a bowl. Drizzle with a bit of dressing then toss.
• Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy).
• Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn't stay on baby spinach well, so worth drizzling at end). Serve!

PUMPKIN AND FETA LOAF

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.

ROAST PUMPKIN AND FETA RISOTTO

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
• Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
• Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
• When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
• Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.

PUMPKIN AND FETA LOAF

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.

PUMPKIN BREAD

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.

PUMPKIN LOAF

Steps:

• Preheat oven to 350 degrees and grease 2 loaf pans.
• Mix together well the pumpkin, sugar, oil and eggs.
• Add flour, baking powder, baking soda, cinnamon, ginger and raisins, and mix well.
• Pour into loaf pans and bake for 60-65 minutes or until inserted knife comes out clean.