Pumpkin Loaf with Cheese and Pancetta

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PREPARATION 15 min COOKING 45 min TOTAL TIME 1h

Ingredients:

220 gr pumpkin (without the skin)

250 gr plain flour

2 tsp baking powder

3 eggs

80 gr sunflower oil

80 gr milk

90 gr grated parmesan cheese

150 gr bacon

salt & pepper to taste

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Method

1.Blend the raw pumpkin with the oil until you have a smooth cream. In a bowl, mix the eggs with the milk and pumpkin cream with a hand whisk. Then add the flour with the baking powder, grated Parmesan cheese and season with salt and pepper.

2.Add the bacon cut into cubes. Transfer the batter into a baking tin of 28 cm covered with baking paper. Bake in a pre-heated oven at 180° for about 45 minutes, always check the middle with a knife to make sure it is baked through. Allow to cool down on a drying rack before serving. Enjoy!

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Notes:

• You can sprinkle pumpkin seeds on top

• Keep in a cool place (not in a fridge) covered, remains soft up to 3 days.

• You can freeze it cut into slices

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