Pumpkin Scone Loaf

Directions

1. 1
   Preheat oven to 220deg Celsius Line a flat baking tray with baking paper.
2. 2
   Place pumpkin on a microwave-safe plate, cover and microwave on HIGH (100%) for 3-4 minutes or until tender. Drain and allow to cool. Mash with a fork.
3. 3
   Combine flour, sugar, nutmeg and cheese in a large bowl and mix well.
4. 4
   Combine pumpkin, cream and 1/4 cup milk in another bowl or jug. Add to flour mixture. Stir until mixture comes together, using a flat-bladed knife. Add remaining 1 tbl milk if needed.
5. 5
   Turn dough onto lightly floured surface and knead until just smooth - do not overwork.
6. 6
   Roll our dough to a 20cm x 30cm rectangle. Roll up form 1 long end to the other linke a Swiss roll, and place on prepared tray.
7. 7
   Make 1cm-deep cuts, at 2cm intervals, across the top of the loaf. Bake for 25-30 minutes or until golden and cooked through.
8. 8
   Serve warm with butter.
9. 9
   You can also replace the tasty cheese with a soft, creamy feta, crumbled.