Pumpkin and Aniseed Damper Bread
A traditional Australian damper bread enriched with roasted pumpkin and a hint of aniseed for subtle aromatic warmth. This australian-inspired quick meals (vegetarian) ready in about 55 minutes pairs all-purpose flour, baking powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp ground aniseed
- 1 cup roasted pumpkin puree
- 1 cup milk
- 2 tbsp, melted unsalted butter
- 1 tbsp raw sugar
Instructions
- Step 1: Preheat the oven to 375°F and lightly grease a baking sheet. In a large bowl, sift together 3 cups all-purpose flour, 2 tsp baking powder, 1 tsp salt, and 1/2 tsp ground aniseed.
- Step 2: Stir in 1 cup roasted pumpkin puree and 1 tbsp raw sugar until evenly combined.
- Step 3: Gradually add 1 cup milk and 2 tbsp melted unsalted butter, mixing with a wooden spoon until a soft dough forms.
- Step 4: Turn the dough onto a floured surface and gently knead for 2 minutes until smooth but not sticky.
- Step 5: Shape the dough into a round loaf about 7 inches in diameter and place it on the prepared baking sheet.
- Step 6: Score the top of the loaf with a sharp knife to create a cross pattern to help it rise evenly.
- Step 7: Bake in the oven for 35-40 minutes until the crust is golden brown and sounds hollow when tapped on the bottom.
- Step 8: Remove from the oven and cool on a wire rack before slicing to serve warm with butter or your favorite spread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pumpkin and Aniseed 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 Pumpkin and Aniseed 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 all-purpose flour from drying out.
Can I substitute ingredients in Pumpkin and Aniseed 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 Pumpkin and Aniseed 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.
Is Pumpkin and Aniseed Damper Bread 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.
