Baked Pumpkin and Feta Damper Bread
Traditional Australian damper bread enriched with roasted pumpkin and crumbled feta, offering a savory, rustic loaf perfect for sharing. This australian-inspired quick meals ready in about 60 minutes pairs (480 g) self-raising flour, roasted and mashed pumpkin flesh, (60 g), cubed cold unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 4 cups (480 g) self-raising flour
- 1 1/2 cups roasted and mashed pumpkin flesh
- 1/4 cup (60 g), cubed cold unsalted butter
- 1 cup crumbled (150 g) feta cheese
- 1 1/2 cups (360 ml), plus extra for glazing milk
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large mixing bowl, combine 4 cups self-raising flour and 1 tsp salt. Add 1/4 cup cold cubed unsalted butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
- Step 2: Stir in 1 1/2 cups roasted and mashed pumpkin and 1 cup crumbled feta cheese evenly.
- Step 3: Gradually add 1 1/2 cups milk, mixing with a wooden spoon until a soft dough forms. If too sticky, add a little more flour.
- Step 4: Turn the dough onto a floured surface and gently knead 5 times. Shape into a round loaf and place on a baking tray lined with parchment.
- Step 5: Brush the loaf with a little milk for a golden crust and bake for 40-45 minutes until well risen and golden brown. Tap the base — it should sound hollow. Cool on a wire rack before slicing.
Frequently asked questions
How long does Baked Pumpkin and Feta Damper Bread take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Pumpkin and Feta Damper Bread?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (480 g) self-raising flour from drying out.
Can I substitute ingredients in Baked Pumpkin and Feta Damper Bread?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Pumpkin and Feta Damper Bread for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Pumpkin and Feta Damper Bread?
Australian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
