Thyme Pumpkin Bread

• 2 1/2 tbsp butter
• 1 None small onion, finely chopped
• 2 tbsp fresh thyme leaves, plus extra to sprinkle
• 1 1/2 cups self-rising flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tsp cumin
• 2 tbsp sugar
• 8 oz pumpkin or winter squash puree
• 1/2 cup milk
• 1/3 cup vegetable oil
• 2 None eggs
• 1/4 lb winter squash, sliced thinly

1. Preheat oven to 350u0b0F. Lightly grease and line an 8x4 inch loaf pan with parchment paper.
2. Melt butter in a small frying pan over medium heat. Saute onion and thyme for 3-4 mins, until tender. Set aside and let cool slightly.
3. Sift flour, baking soda, salt and spices into a large bowl. Stir in sugar. Whisk together pumpkin puree, milk, oil and eggs then mix into dry ingredients until just combined. Fold in onions. Transfer to prepared pan, smooth surface and arrange squash slices over top. Sprinkle with extra thyme and bake for 1 hour, or until a skewer inserted in the center comes out clean. Let cool in pan for 10 mins then transfer to a wire rack to cool completely.

butter, onion, thyme, flour, baking soda, salt, ground nutmeg, cumin, sugar, pumpkin, milk, vegetable oil, eggs, winter

Taken from recipes-plus.com/api/v2.0/recipes/30323 (may not work)