This afternoon I decided to play a little experiment that I think worked out quite excellently, a bit unusual but delish. I was in the mood to bake a savory pumpkin bread but decided that I simply did not want this bread to be sweet as I feel the tendency is for pumpkin breads to be sweet so why not add some Greek Yogurt for that tangy citrusy creamy bent but without the sweetness of say Ricotta or Mascarpone but what about a bit of the melted cheese "je ne sais quoi" decadence - I'll add some grated Parmesan to dial up the caramelly nutty notes of the bread which will work excellently with the pumpkin, perhaps I'll add some rosemary for a nice herbal aromatic side of the bread. Yes it sounds a tad bit unusual but it turned out really well. So here's what was utilized:
1 can of canned pumpkin
2 cups of brown rice flour
1/3 cup of Greek Yogurt
Pinch of Baking Soda & Baking Powder
3 egg whites
1 full egg
Sea Salt
1/3 cup of buttermilk
1 cup of grated Parmesan with extra to sprinkle on top
Fresh Rosemary
Black Pepper
1 diced up clove of garlic
EVOO
Preheat oven to 350 degrees. Combine all of the wet ingredients into one bowl, whisk together. In a separate bowl, combine all of the dry ingredients. Combine both together, whisk till nicely mixed. Coat your bread baking pan with EVOO and pour mixture into the pan, top with extra grated cheese, sea salt and rosemary. Bake for approximately thirty minutes or until golden brown. Pull out and enjoy with a nice glass of Pear Cider. Yum!
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