Pumpkin Scone Loaf

• 300 g Japanese pumpkin, peeled, deseeded, cut into 1 inch pieces
• 3 cups self-raising flour
• 2 tablespoons brown sugar
• 1 teaspoon ground nutmeg
• 100 g tasty cheese, finely grated
• 1/3 cup thickened cream
• 1/3 cup milk
• butter, to serve

1. Preheat oven to 220deg Celsius Line a flat baking tray with baking paper.
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. Combine flour, sugar, nutmeg and cheese in a large bowl and mix well.
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. Turn dough onto lightly floured surface and knead until just smooth - do not overwork.
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. 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. Serve warm with butter.
9. You can also replace the tasty cheese with a soft, creamy feta, crumbled.

japanese pumpkin, flour, brown sugar, ground nutmeg, tasty cheese, cream, milk, butter

Taken from www.food.com/recipe/pumpkin-scone-loaf-230206 (may not work)