Find your recipes and restaurants here

Rosemary & pumpkin seed loaf

Recipe from: 7/1/2001 12:00:00 AM
Ingredients 6
Servings 0
Time 15 minutes


  • 500
    instant wholewheat bread mix
  • 100
    pumpkin seeds
  • 25
    fresh rosemary, finely chopped
  • 1
    cardamom clove, ground
  • 500
  • 1
    large egg


1 hour
1 Combine the bread mix, 50 ml pumpkin seeds, rosemary and cardamom in a bowl. 2 Whisk together the buttermilk and egg and stir into the dry mixture. Mix lightly for about 5 minutes until the dough is smooth. 3 Spoon into a greased and lined loaf tin (or two smaller tins) and sprinkle with remaining pumpkin seeds. Bake in a preheated oven at 180 ºC for 1 hour until golden brown. 4 Turn out on to a cooling rack and leave to cool. This bread is delicious served with farmhouse pumpkin soup (see recipe). Makes: 1 large or 2 small loaves Preparation time: 15 minutes Baking time: 1 hour Oven temperature: 180 ºC

Read more on: bake  |  fruit

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.