by Melissa Woodley
It’s pumpkin season right now and there’s nothing I’m loving more than a warm bowl of soup with some fresh bread. This pumpkin, capsicum and spinach loaf is not only easy but super healthy and delicious. It’s dedicated to those of us who haven’t quite been able to master the art of sourdough and uses no starter or yeast. Enjoy it plain or with your favourite soup for breakfast, lunch or even an afternoon snack!
• 1 cup wholemeal self-raising flour
• 1 cup self-raising flour
• 200g pumpkin, peeled and cubed
• 1 ½ tbsp dairy-free spread
• 1 egg
• 1-3 tbsp almond milk
• 100g capsicum, chopped
• 100g baby spinach, chopped
1. Preheat oven to 180 degrees.
2. Roast cubed pumpkin and capsicum until tender.
3. Transfer pumpkin to a bowl, mash until smooth and set aside to cool.
4. Combine flours in a bowl and rub in the dairy-free spread using your fingertips until it forms a bread crumb consistency.
5. Add egg and milk to the mashed pumpkin, and combine.
6. Add pumpkin mixture, capsicum and spinach to flour, and combine using a round bladed knife.
7. Knead dough on a lightly floured surface until smooth.
8. Shape dough into an 18cm circle and use a sharp knife to mark the surface into 6 wedges.
9. Bake loaf at 180 degrees for 30 minutes or until it sounds hollow when tapped.
Best served warm!