Serves 15
Time: 45 minutes
Macros (per slice)
Carbohydrates 14g
Protein 5g
Fats 5g
Ingredients
2 cups self-raising flour
30g (4 level tbsp) True Protein WPI90 in Natural
2 tsp dried rosemary
½ tsp salt
1 cup pumpkin, mashed
¼ cup olive oil
¼ cup greek yoghurt
2 eggs
2 tbsp pepitas, for topping
Method
1. Preheat the oven to 180°C and line a small bread tin with baking paper.
2. In a large bowl, whisk together the flour, True WPI90, rosemary, and salt until evenly combined.
3. Add the mashed pumpkin, olive oil, eggs and Greek yoghurt to the dry ingredients. Stir gently until the mixture is smooth and well combined, being careful not to overmix.
4. Transfer the mixture to the prepared baking tin, smoothing the top with the back of a spoon. Scatter the pepitas and a pinch of salt over the top.
5. Bake in the oven for 25-30 minutes or until a skewer inserted into the centre comes out clean. *If the top of the loaf starts to brown too quickly, cover it loosely with foil halfway through baking.
6. Once baked, transfer the loaf to a wire rack to cool completely.
7. Slice carefully with a serrated knife and serve with a generous spread of butter and an extra sprinkle of salt, if desired.
*For a balanced meal, enjoy a couple of slices with poached eggs, avocado, and some wilted spinach or fresh rocket.
