Pumpkin Fetta & Polenta Loaf

Cook Time 1 hour plus overnight drain

Serves 10–12

Ingredients

½ butternut pumpkin, peeled, seeded and chopped into chunks

2 cups coarse polenta

2½ cups self-raising flour

1 tsp baking powder

1 tsp salt

5 eggs

2 cups milk

1½ cups sunflower oil

200g Greek fetta, crumbled

½ cup mixed sunflower and pumpkin seeds

Method

Steam pumpkin until soft. Place in a colander over a large bowl, cover, and refrigerate overnight to drain.

Preheat oven to 180°C. Butter and flour 2 x large loaf pans or 20cm x 20cm baking tin.

In a large bowl, combine polenta, self-raising flour, baking powder, and salt.

In a separate bowl, whisk eggs, milk, and sunflower oil. Add to the dry ingredients and mix well with a large fork. Gently fold drained pumpkin and crumbled fetta into the batter.

Pour mixture into prepared tin. Sprinkle with sunflower and pumpkin seeds. 

Bake for 45 min or until a skewer inserted in the centre comes out dry.