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5.0 from 9 votes

Pumpkin Damper Quick Bread

Damper is a delicious and super easy Australian quick bread! This is a no yeast, no knead bread, that is ready in under an hour! Flavored with fresh pumpkin and feta; this savory quick bread is delicious warm from the oven or leave it to cool and then spread with butter. Serve it for dinner as a side dish for soup, or stew or as part of a lunch.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8
Calories: 278 kcal
Course: Side Dish
Cuisine: Australian

Ingredients

  • 3 cups grated pumpkin - see note 1
  • 3 cups AP flour - see note 2 for self raising flour
  • 1½ tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoon butter
  • 1 cup fetta
  • ¾ cup milk

Instructions

    Cup of Yum
  1. Preheat the oven to 340ºF/170ºC
  2. Line a baking sheet with parchment paper/baking paper (or lightly grease it)
  3. Grate the pumpkin and then transfer to a sieve. Squeeze as much water as you can from the grated pumpkin.
  4. In a large bowl, combine the flour, baking powder, and salt.
  5. Add in the cubed butter and use your fingers to rub it together to form a coarse crumb. Or you can put it all into a food processor and use the pulse function to combine it.
  6. Add the grated pumpkin and crumbled feta to the flour and lightly toss to coat all the pumpkin in flour (see post above for picture)
  7. Add in the milk and stir with a spoon until just combined, don't overwork it. The mixture will be slightly sticky. (see note 3)
  8. Tip the dough out onto a lined baking sheet and with floured hands, pat it gently to form it into a disk (roughly 9 inches/23 cm wide).
  9. Flatten the top slightly and use a floured knife to mark the top of the bread (see post above for picture), or you flatten slightly but leave it as a rough, craggy top. (see note 4)
  10. Baked the bread for 45-50 minutes until it sounds hollow on the bottom and is golden on the top.
  11. Let the bread sit for 10 minutes before cutting it.
  12. Enjoy warm from the oven or allow to cool and slice it thinly to spread with butter.

Notes

  • You can substitute some or all of the pumpkin for different vegetables, just be sure to end up with 3 cups of grated veg. I like to include:

    butternut squash carrots sweet potatoes

  • butternut squash
  • carrots
  • sweet potatoes
  • If you only have self-raising flour then you can use this instead. Just omit the baking powder and use ½ teaspoon of the salt instead.
  • You don't want to work the flour too much (so there is no need to knead) as this will give you a denser bread. The mixture will be a little sticky but shouldn't be wet. If you have a very dry mix you can add an extra tablespoon or so of milk, but be sure not to make the mixture too soft.
  • I find it cooks more evenly in the oven when flattened and marked, so I do that at home, but when we are camping, it just gets cooked as a rough mass.

Nutrition Information

Calories 278kcal (14%) Carbohydrates 34g (11%) Protein 9g (18%) Fat 12g (18%) Saturated Fat 6g (30%) Cholesterol 25mg (8%) Sodium 872mg (36%) Potassium 467mg (13%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 3357IU (67%) Vitamin C 3mg (3%) Calcium 193mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 278

% Daily Value*

Calories 278kcal 14%
Carbohydrates 34g 11%
Protein 9g 18%
Fat 12g 18%
Saturated Fat 6g 30%
Cholesterol 25mg 8%
Sodium 872mg 36%
Potassium 467mg 10%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 3357IU 67%
Vitamin C 3mg 3%
Calcium 193mg 19%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.