Best 4 Pumpkin And Feta Loaf Recipes
Pumpkin and feta loaf is a savory and flavorful dish that combines the sweetness of pumpkin with the tanginess of feta cheese. It is a versatile dish that can be served as an appetizer, main course, or side dish. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, there are many delicious pumpkin and feta loaf recipes to choose from. This article will provide you with some of the best recipes for this delicious dish, so you can easily find the one that best suits your taste and skill level.
Here are our top 4 tried and tested recipes!
PUMPKIN AND FETA LOAF
Provided by Recipe adapted from [url href="http://www.google.com/url?q=http%3A%2F%2Fmegandveg.com%2F2015%2F02%2F
Time 1h25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C(356F) fan-forced and grease and line a loaf tin so the paper extends over the long sides.
- In a large mixing bowl, add the flour, baking powder and a generous pinch of salt and pepper and whisk it all together
- Add in the remaining ingredients and stir it all together then spread into the loaf tin.
- Bake for 45 minutes or until a cake tester inserted in the middle comes out clean.
ROAST PUMPKIN AND FETA RISOTTO
This tasty dish combines the sweetness of roast pumpkin and salty taste of feta cheese to create a sensational risotto.
Provided by MEL_JADE
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
- Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
- Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
- When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
- Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.
Nutrition Facts : Calories 615.2 calories, Carbohydrate 107 g, Cholesterol 37.8 mg, Fat 13.1 g, Fiber 3.4 g, Protein 16.1 g, SaturatedFat 6.9 g, Sodium 1524 mg, Sugar 7.2 g
PUMPKIN FETA CASSEROLE
This out of the ordinary casserole is the perfect marriage of pumpkin and feta. Two flavors that go well together with other harvest vegetables create a fabulous dinner! I serve this as a side dish with roasted chicken breasts and crusty bread. It's delicious! (For an extra special presentation, it can be served in hollowed out mini-pumpkins, or a single hollowed out pumpkin shell.)
Provided by Kelly
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Lightly oil a 2-quart baking dish.
- In a saute pan, heat sherry or apple juice over medium-high heat. Add onion and saute, stirring until onion is soft, about 2 minutes. Add garlic, tomato, zucchini and pumpkin. Saute 2 more minutes and set aside.
- In a medium bowl, whisk together egg and egg whites, buttermilk and yogurt. Add feta, spices, bread crumbs and saut‚ed vegetables. Mix well.
- Spoon into loaf pan or casserole. Bake 25 minutes or until firm. Serve hot.
Nutrition Facts : Calories 242.4, Fat 4.5, SaturatedFat 2.2, Cholesterol 63.1, Sodium 314.5, Carbohydrate 27, Fiber 2.2, Sugar 9.7, Protein 11.1
PUMPKIN AND FETA LOAF
Inspired again by the Internet, TRUE! Changed it to suit my tastes too! LOW fat, healthy as can be! Hope you enjoy my newest recipe!
Provided by mickeydownunder
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven 150°C.
- In large bowl, mix together all ingredients well.
- NOTE: I used hand mixer to insure was mixed well.
- NOTE: Mixture should be moist at this point; if not, would suggest adding more pumpkin --- couple of spoonfuls at a time to get desired consistency.
- Oil spray loaf pan.
- Place mixture into loaf pan and bake for about 40 - 45 minutes.
- NOTE: I place my loaf pan on a flat tray.
- ENJOY!
- Slice and serve with chili sauce on a bed of rocket.
- NOTE: Adjust seasoning to your liking.
Nutrition Facts : Calories 126.8, Fat 4.2, SaturatedFat 0.9, Cholesterol 70.5, Sodium 288.4, Carbohydrate 17.6, Fiber 0.8, Sugar 0.6, Protein 4.5
Tips:
- Use canned pumpkin puree, not pumpkin pie filling, for a smooth and consistent texture.
- If you don't have feta cheese, you can substitute another type of soft cheese, such as goat cheese or mozzarella.
- For a vegetarian version of this recipe, omit the bacon.
- If you want a crispier crust, brush the tops of the loaves with melted butter or olive oil before baking.
- Serve the loaves warm or at room temperature with your favorite soup or salad.
Conclusion:
Pumpkin and feta loaf is a delicious and easy-to-make bread that is perfect for fall. It is also a great way to use up leftover pumpkin puree. This bread is moist and flavorful, and the feta cheese adds a nice salty tang. It is perfect for breakfast, lunch, or dinner, and it also makes a great snack. Whether you are looking for a new recipe to try or a way to use up leftover pumpkin puree, pumpkin and feta loaf is a great option.
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