Français
 
Savory Pumpkin and Bacon Loaf Recipe
 
Recipe
Photos
 
 
Savory Pumpkin and Bacon Loaf
Total time: 1hr to 2hr
Preheat the oven to 200° C (400° F)
Preparation time: 15 minutes
Cooking time: 30 + 45 minutes
Difficulty: Easy
Chef's Note

This loaf is very nutritious and is made with whole grains, which also gives it a distinctive flavor. If you wish, you could use just white flour or wholewheat flour, for a different but still delicious version.

You can vary the recipe according to your imagination. Add some diced Gruyere, mushrooms, toasted pumpkin seeds, pitted olives, etc.

Ingredients
Ingredients
- 300 g (10 oz.) Hokkaido squash purée (see method)
- 100 g (3 1/2 oz.) spelt flour or equal parts white flour and wholewheat flour
- 150 g (5 oz.) Bacon bits (lardons)s
- 3 eggs
- 100 ml (6 tbsp.) milk
- Salt and pepper
- 60 g (1/4 cup) melted butter
Method

Pumpkin purée

  1. Peel, seed and dice the pumpkin.
  2. Simmer the diced pumpkin for 30 minutes. It should be very soft; drain and mash. 
Making the loaf 
  1. In a bowl, beat the melted butter and eggs together until foamy. 
  2. Add the pumpkin purée, milk and flour. Mix well. 
  3. Cook the bacon bits until lightly browned; add to the batter; season with salt and pepper. Add the other ingredients as desired. Mix well. 
  4. Grease a loaf pan; sprinkle with flour and tap out the excess. 
  5. Pour in the batter. Sprinkle with pine nuts and bake for about 45 minutes. Serve warm or cold with a salad. 
 
More recipe ideas
Search
Search within the site
Find
 
Advanced search >
Register free to receive our official newsletter
Sign up
 
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
 
Sign up