Pumpkin and Thyme Loaf

• 30 g butter
• 1 small onion, finely chopped
• 2 tablespoons thyme leaves, plus extra, to sprinkle
• 2 cups self-raising flour
• 12 teaspoon bicarbonate of soda
• 12 teaspoon salt
• 12 teaspoon ground nutmeg
• 12 teaspoon cumin
• 2 tablespoons sugar
• 1 cup mashed pumpkin, plus extra thinly sliced pumpkin
• 12 cup milk
• 13 cup vegetable oil
• 2 eggs

1. Preheat oven to moderate, 180C Lightly grease and line
2. a 10 x 20cm loaf pan with baking paper.
3. Melt butter in a small frying pan on medium.
4. Saute onion and thyme 3-4 minutes, until tender.
5. Allow to cool slightly.
6. Sift flour, soda, salt and spices into a large bowl.
7. Stir in sugar.
8. In a large jug, combine pumpkin, milk, oil and eggs.
9. Mix into dry ingredients with onion mixture until just combined.
10. Spoon mixture into pan and smooth surface.
11. Arrange extra pumpkin slices on top and sprinkle with extra thyme.
12. Bake 1 hour, or until cooked when tested with a skewer.
13. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
14. Store in an airtight container.

butter, onion, thyme, flour, bicarbonate of soda, salt, ground nutmeg, cumin, sugar, mashed pumpkin, milk, vegetable oil, eggs

Taken from www.food.com/recipe/pumpkin-and-thyme-loaf-452767 (may not work)