Pumpkin and Macadamia Nut Damper Bread

By · Reviewed by AislePrompt Editorial · ·

Rustic Australian damper bread enriched with roasted pumpkin and crunchy macadamia nuts, perfect for a hearty snack or alongside a stew. This australian-inspired quick meals (vegetarian) ready in about 60 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 220 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: 45 min Serves 8 Australian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a large bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, and 1 tsp salt until evenly combined.
  2. Step 2: Stir in 1 cup roasted pumpkin puree and 1/2 cup roughly chopped macadamia nuts into the dry ingredients, mixing well.
  3. Step 3: In a separate bowl, combine 1 cup milk, 2 tbsp melted unsalted butter, and 1 tbsp honey. Pour the wet mixture into the pumpkin and flour mixture, stirring gently until a soft dough forms.
  4. Step 4: Turn the dough onto a floured surface and knead lightly for 1 minute until just smooth. Shape the dough into a round loaf about 8 inches in diameter.
  5. Step 5: Place the loaf on a baking sheet lined with parchment paper. Bake for 40-45 minutes until the damper is golden brown and sounds hollow when tapped on the bottom.
  6. Step 6: Remove from oven and cool on a wire rack for 15 minutes before slicing and serving warm.

Equipment for this recipe

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Frequently asked questions

How long does Pumpkin and Macadamia Nut 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 Pumpkin and Macadamia Nut 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 Macadamia Nut 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 Macadamia Nut 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 Macadamia Nut 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.

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