Baked Pumpkin and Sweet Potato Damper with Rosemary

By · Reviewed by AislePrompt Editorial · ·

A rustic Australian damper bread infused with roasted pumpkin, sweet potato, and fragrant rosemary, perfect for family dinners. This australian-inspired desserts (vegetarian) ready in about 60 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 8 Australian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, sift together 3 cups all-purpose flour, 2 tsp baking powder, and 1 tsp salt.
  3. Step 3: Stir in 1 cup mashed roasted pumpkin, 1 cup mashed roasted sweet potato, and 2 tbsp finely chopped fresh rosemary until evenly combined.
  4. Step 4: Gradually add 1 cup cold water and 3 tbsp melted butter, mixing gently with a spatula until a soft dough forms; avoid overmixing.
  5. Step 5: Turn dough onto a floured surface and shape into a round loaf about 8 inches in diameter.
  6. Step 6: Place the loaf on the prepared baking sheet and brush the top with 1/4 cup milk for a golden crust.
  7. Step 7: Bake for 35-40 minutes until the crust is firm and a skewer inserted comes out clean.
  8. Step 8: Let cool slightly before slicing and serving warm with butter or your favorite spread.

Equipment for this recipe

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Frequently asked questions

How long does Baked Pumpkin and Sweet Potato Damper with Rosemary take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Baked Pumpkin and Sweet Potato Damper with Rosemary?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Baked Pumpkin and Sweet Potato Damper with Rosemary?

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 Sweet Potato Damper with Rosemary 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.

Is Baked Pumpkin and Sweet Potato Damper with Rosemary vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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