PUMPKIN DAMPER
From my Australian friend Melenie who got it from "Heart Foundation: Deliciously Healthy Cookbook" 2001. Damper is like a heavy bread, best eaten warm. .Traditionally damper is just plain but this one is quite nice. Cut into moderately thick slices and serve while still warm. Top with butter, golden syrup, or your favourite jam.
Provided by alvinakatz
Categories Breads
Time 55m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Sift flour and baking powder into a large bowl.
- Make a well in the center and stir in the pumpkin and thyme.
- In a different bowl, whisk together the egg and milk. Stir into the flour mixture with a flat bladed knife until a soft dough forms.
- Turn out onto a lightly floured surface and knead until smooth. Shape into a large ball and flatten slightly.
- Place onto a non stick, or oiled and floured cookie sheet and use a sharp knife to cut the damper into 8 equal portions but do not separate the pieces
- Brush the damper with water and sprinkle with sunflower seeds.
- Bake for 40 mins or until cooked. It will sound hollow when tapped.
- Allow to cool slightly before cutting.
Nutrition Facts : Calories 169.2, Fat 2.2, SaturatedFat 0.4, Cholesterol 23.5, Sodium 56.3, Carbohydrate 31.5, Fiber 1.3, Sugar 0.4, Protein 5.5
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