Pumpkin and Pea Damper with Rosemary and Sea Salt
A rustic Australian damper loaf enriched with sweet pumpkin and fresh green peas, infused with rosemary and sprinkled with sea salt. 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
- 1 tbsp baking powder
- 1 tsp salt
- 4 tbsp, cold and diced butter
- 1 cup pumpkin puree
- 1/2 cup fresh peas
- 1 cup milk
- 1 tbsp, finely chopped fresh rosemary
- 1 tsp sea salt flakes
Instructions
- Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Step 2: In a large bowl, whisk together 3 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt.
- Step 3: Cut in 4 tbsp cold diced butter using your fingertips until the mixture resembles coarse crumbs.
- Step 4: Stir in 1 cup pumpkin puree, 1/2 cup fresh peas, and 1 tbsp finely chopped rosemary.
- Step 5: Gradually add 1 cup milk, stirring until a soft dough forms that holds together without being sticky.
- Step 6: Turn the dough onto a floured surface and gently knead 5 times to combine.
- Step 7: Shape the dough into a round loaf about 7 inches in diameter and place on the prepared baking sheet.
- Step 8: Sprinkle the top with 1 tsp sea salt flakes and score a deep cross on the top with a sharp knife.
- Step 9: Bake for 35-40 minutes until the damper is golden brown and sounds hollow when tapped on the bottom.
- Step 10: Let cool slightly before slicing and serving warm with butter.
Frequently asked questions
How long does Pumpkin and Pea Damper with Rosemary and Sea Salt 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 Pea Damper with Rosemary and Sea Salt?
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 Pea Damper with Rosemary and Sea Salt?
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 Pea Damper with Rosemary and Sea Salt 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 Pea Damper with Rosemary and Sea Salt 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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