Pumpkin, roasted capsicum and spinach damper

This super easy campfire bread recipe is packed full of flavour, great as a side dish at your next BBQ or to take on your next picnic.

Serves: 8

Time to make: 50 mins

Hands-on time: 20 mins

Ingredients

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1¾ cups peeled, 2cm cubed pumpkin
1 cup wholemeal flour
1 cup self-raising flour
1 teaspoon baking powder
1½ tablespoons reduced-fat spread
1 egg
1-3 tablespoons skim milk
2 tablespoons chopped fresh basil
75g store-bought oil-free roasted capsicum, chopped
3 cups baby spinach, finely chopped

Instructions

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1 Preheat oven to 170ºC. Lightly spray a baking tray with oil.

2 Over a saucepan of simmering water, steam pumpkin until tender. Drain. Transfer to a bowl, mash until smooth. Set pumpkin aside to cool.

3 Into a large bowl, sift flours and baking powder, then add flour husks. Rub spread into flour with your fingers until well combined.

4 Add egg and milk to mashed pumpkin, stir until well combined. Add pumpkin mixture, basil, roasted capsicum and spinach to flour mixture. Use a butter knife to stir until just combined. Turn dough onto a lightly floured clean work surface and knead until just smooth.

5 Shape dough into an 18cm circle. Place on prepared tray and, with a sharp knife, mark dough surface into 8 wedges. Bake for 30 minutes, or until damper sounds hollow when tapped and a skewer comes out cleanly. Serve warm or cold.

Variations

Make it gluten free: Use gluten-free flours and check baking powder is gluten free.

Nutrition Info (per serve)

Calories 154 cal

Kilojoules 650 kJ

Protein 5 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 25 g

Sugar 2 g

Dietary fibre 3 g

Sodium 140 mg

Calcium 40 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.