Baked Pumpkin and Wattleseed Damper Bread

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

Traditional Australian damper bread baked with roasted pumpkin and aromatic ground wattleseed for a subtly nutty flavor. This Australian-inspired quick recipe, ready in about 55 minutes, pairs self-raising flour, ground wattleseed, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups (375 g) self-raising flour
• 2 tsp ground wattleseed
• 1 tsp salt
• 1 cup (about 200 g) roasted pumpkin, mashed
• 1 cup (240 ml) cold water
• 2 tbsp, melted unsalted butter
• 2 tbsp, for brushing milk

Instructions

1. Step 1: Preheat oven to 400°F and line a baking tray with parchment paper. In a large bowl, combine 3 cups self-raising flour, 2 tsp ground wattleseed, and 1 tsp salt. Mix well.
2. Step 2: Add 1 cup mashed roasted pumpkin to the dry ingredients and stir to combine. Gradually pour in 1 cup cold water, stirring until a soft dough forms. If dough is too sticky, dust hands with flour.
3. Step 3: Turn dough onto a lightly floured surface and gently knead 5 times until smooth. Shape into a round loaf about 7 inches in diameter and place on the prepared tray.
4. Step 4: Brush the top with 2 tbsp melted butter and then 2 tbsp milk to encourage a golden crust. Using a sharp knife, score a cross on top of the loaf.
5. Step 5: Bake for 35-40 minutes until the damper sounds hollow when tapped and has a golden crust. Cool slightly before slicing.