Baked Pumpkin and Wattleseed Damper Bread

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Traditional Australian damper bread baked with roasted pumpkin and aromatic ground wattleseed for a subtly nutty flavor. This australian-inspired quick meals ready in about 55 minutes pairs (375 g) 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.

Prep: 15 min Cook: 40 min Serves 8 Australian cuisine 190 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Baked Pumpkin and Wattleseed Damper Bread take to make?

Total time is about 55 minutes (15 min prep + 40 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 Wattleseed 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 (375 g) self-raising flour from drying out.

Can I substitute ingredients in Baked Pumpkin and Wattleseed 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 Wattleseed 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 Wattleseed 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.

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