Name: Pumpkin, Cheddar and fennel seed quick-bread
Ingredients: 150 g sprouted (or regular) spelt flour; 275 g pumpkin purée (tinned is great, or use some leftover roast pumpkin if you have it); 100 g Greek yoghurt; 2 eggs, beaten; ½ tsp bicarbonate of soda; 100 g mature Cheddar cheese, roughly grated, plus about 30 g extra for the top of the bread; 1 tbsp wholegrain mustard (or mustard of choice); 175 g sprouted (or regular) wholemeal flour; 50 g jumbo oats; ¼ tsp cayenne (optional, if you want it to be spicy); 1½ tsp baking powder; 25 g butter, melted, plus extra for greasing (if needed); 50 g flaxseeds; ½ tsp sea salt; 2 tbsp fennel seeds

Preparation info

Difficulty
Medium

Appears in

Solo

By Signe Johansen

Published 2018

About

Savoury quick-breads are more common across the Atlantic and I have fond memories of eating cornbreads and nut breads when I spent summers in New England. Mixed together within minutes, this loaf makes the most of pumpkin which is readily available in the autumn. It’s delicious on its own for a savoury brunch, or alongside a soup, stew or a salad.