Pumpkin pot bread

Pumpkin pot bread

Serves 8. Preparation time 30 minutes. Baking time 50 minutes.

This creamy, sweet bread is a delicious treat, either as a side dish or as a starter with a strong cheese.

2 cups cubed butternut
1,1/2  cups self-raising flour
1/4 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
1/2 cup cream cheese
1/4 cup (65 g) soft butter
1 cup sugar
1 large egg
1 cup strong cheese like gruyére or Cheddar, grated

• Steam or cook the butternut and mash it when cooked. Let it cool in the fridge. You need about 3/4 cup of cooked butternut.

• Combine the flour, baking powder, bicarb and salt Set aside.

• Beat the cream cheese and butter together. Continue beating and gradually add the sugar until the mixture is light and creamy. Lastly, whisk in the egg.

• Combine the flour and cream cheese mixture and fold in the mashed butternut.

• Transfer the batter to a greased potjie. Put a few coals on the lid and bake for about 50 minutes. Sprinkle the cheese on top after about 40 minutes to allow it to melt Push a knife blade into the bread - if it comes out dean the bread is done.

• You can also oven bake this bread in a greased pan at 170 °C

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