Yields:
8 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
30 Mins
Total Time:
1 Hr
Hello everyone, welcome back to another lactose free recipe. Now it is no secret that I love bread. There is something so satisfying about making a delicious loaf and sharing it with everyone around the table.
I would have to say the easiest bread to make is always a damper. I am a sucker for a hot piece of damper smothered in melted butter. They are so delicious but yet so simple and easy to make. You don’t have to wait around for the dough to rise either which is always a big plus.
This is a recipe for a really simple and delicious pumpkin damper. Please enjoy.
The recipe you see is entirely lactose free, providing you use the right products of course.
Ingredients
Adjust Servings
Instructions
- Preheat your oven to 180 °c and line a baking tray with baking paper.
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The first step is to prepare the pumpkin. Scoop the seeds out.
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Peel the pumpkin. It may be easier to use a sharp knife to take the skin off. Cut the pumpkin into chunks and place in a pot of water.
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Cook until the pumpkin is tender. Drain the pumpkin and mash until smooth.
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In a large bowl combine the flour, salt, chives and parsley.
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Add the margarine and rub into the mixture. It should resemble crumbs.
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Add in the pumpkin, milk and egg. Mix until well combined. Turn out onto a floured surface and knead until smooth. If you find the mixture is too sticky feel free to add in extra flour.
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Shape the dough into a round and place onto the prepared baking tray. Use a knife and cut a cross onto the top. Dust with flour.
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Bake for 25 to 35 minutes. The bread should be golden and sound hollow when tapped. Insert a skewer into the center. When it is cooked the skewer will come out clean.
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Serve warm and fresh with some butter on top. Serve, devour and enjoy.
