Soft and wholesome savory loaf made with pumpkin, light feta, whole-grain spelt flour, and egg white. It is rich in fiber and protein, making it ideal for a savory breakfast or weekly meal prep.
Cook the pumpkin in the oven, air fryer, or steam until soft, then weigh out 300 g and blend until obtaining a smooth, homogeneous purée.
Pour the pumpkin purée into a bowl, add the egg white, and combine thoroughly with a whisk.
Add the whole-grain spelt flour, instant baking powder, salt, pepper, and the herb and spice mix.
First mix with the whisk; when the batter begins to thicken, continue gently with a spoon.
Cut the light feta into small cubes and gently fold it into the batter without completely crumbling it.
Pour the mixture into a loaf pan lined with parchment paper and level the surface. Sprinkle with the seed mix.
Bake in a preheated fan oven at 180°C for 30–35 minutes. After 30 minutes, check for doneness with a toothpick, which should come out dry.
Allow the loaf to cool slightly before removing it from the pan.
Loaf pan
Kitchen whisk
Store in the refrigerator, well wrapped or in an airtight container, for 3–4 days. Leave at room temperature for a few minutes before serving or warm slightly.
For an even texture, use pumpkin that is thoroughly cooked and drained of any excess water. The loaf can be sliced and stored in the refrigerator for up to 5 days. It can be frozen already sliced, with the slices separated by parchment paper, for up to 2 months.
Italia, Emilia Romagna
