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Pumpkin, Parmesan and Walnut Scone Loaf

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)141.7685
Energy (kCal)3367.644
Carbohydrates (g)369.087
Total fats (g)182.608
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 200C (180C fan forced). | 2. Line baking tray and a 21cmx10cm (base measurement) loaf pan with baking paper. | 3. Place pumpkin on pepared baking tray and bake the pumpkin for 20-25 minutes or until soft. | 4. Transfer to a large bowl and mash (you will need 3/4 cup mashed pumpkin). | 5. Add flour and rosemary to pumkin mash and then add parmesan (less your 2 reserved tablespoons which will be used on top of the loaf) and then season with salt and pepper. mix well and then add the milk and oil and then using a round bladed knife mix ingredients together. | 6. Spoon dough into prepared pan and using the back of a wet spoon, smooth top and sprinkle with walnuts, pressing in lightly and then sprinkle with reserved parmesan. | 7. Bake for 30-35 minutes or until a skewer inserted at centre comes out clean. | 8. Transfer to a wire rack, let cool a little and then slice and serve warm with butter. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pumpkin 300 cut 1485.0 324.72 101.97 6.93
    self raising flour 3 cups - - - -
    rosemary 2 tablespoons chopped 4.454 0.7038 0.1125 0.1992
    parmesan cheese 1 cup grated 296.0 32.0 32.0 4.0
    milk 1 cup 148.84 11.6632 7.686 7.9788
    vegetable oil 1/4 cup 469.79 0.0 0.0 54.5
    walnut 1/2 cup 963.56 0.0 0.0 109.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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