Pumpkin, Spinach and Cream Cheese Mini Loaves

These mini loaves make a delicious lunch or savoury snack option. They're quick and easy to make, freeze well and are delicious toasted with a generous spread of butter or cream cheese.

You can also substitute out some of the ingredients for different delicious mini loaves. This recipe includes some variations to try.

Ingredients:

Makes 8 mini loaves

• 120g (4 oz) pumpkin, peeled and grated
• 300g (10 oz) self-raising flour
• 260g (8 oz) milk
• 90g (3 1/2 oz) oil
• 1 teaspoon salt
• 2 eggs
• Cream cheese
• Pumpkin seeds for garnishing

Method:

• Pre-heat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Spray an 8 hole capacity mini loaf tin (or use a 12 cup muffin tin if you don't have one).
• Mix the self-raising flour, milk, oil, salt and eggs in a food processor until just combined.
• Add the pumpkin and give a quick mix through.
• Spoon the mixture into the mini loaf tin.
• Add a generous blob of cream cheese in the centre and push it down a little.
• Sprinkle on the pumpkin seeds, and bake for approximately 20 minutes or until golden brown.

Variations

• Use a different root vegetable (ie, beetroot or sweet potato) for a completely different colour or flavour.
• Instead of spinach, use kale or silverbeet, or even just a good handful of soft leafy fresh herbs.
• Instead of cream cheese, you could sprinkle on some feta cheese or mix some through the batter for extra flavour.
• Substitute the dairy ingredients for dairy free alternatives to make this dairy free.