Pumpkin Scone Loaf - cooking recipe

Ingredients

300 g Japanese pumpkin, peeled, deseeded, cut into 1 inch pieces
3 cups self-raising flour
2 tablespoons brown sugar
1 teaspoon ground nutmeg
100 g tasty cheese, finely grated
1/3 cup thickened cream
1/3 cup milk
butter, to serve

Preparation

Preheat oven to 220deg Celsius Line a flat baking tray with baking paper.
Place pumpkin on a microwave-safe plate, cover and microwave on HIGH (100%) for 3-4 minutes or until tender. Drain and allow to cool. Mash with a fork.
Combine flour, sugar, nutmeg and cheese in a large bowl and mix well.
Combine pumpkin, cream and 1/4 cup milk in another bowl or jug. Add to flour mixture. Stir until mixture comes together, using a flat-bladed knife. Add remaining 1 tbl milk if needed.
Turn dough onto lightly floured surface and knead until just smooth - do not overwork.
Roll our dough to a 20cm x 30cm rectangle. Roll up form 1 long end to the other linke a Swiss roll, and place on prepared tray.
Make 1cm-deep cuts, at 2cm intervals, across the top of the loaf. Bake for 25-30 minutes or until golden and cooked through.
Serve warm with butter.
You can also replace the tasty cheese with a soft, creamy feta, crumbled.