GOOD morning

A BREAKFAST LOAF WILL GET YOU OFF TO A GREAT START

PUMPKIN & THYME LOAF SERVES 6- 8

30g butter 1 small onion, finely chopped 2 tbsp thyme leaves, plus extra to sprinkle 2 cups self-raising flour ½ tsp baking soda ½ tsp salt ½ tsp ground nutmeg ½ tsp cumin 2 tbsp sugar 1 cup mashed pumpkin, plus extra thinly sliced pumpkin ½ cup milk 1 / cup vegetable oil 3 2 eggs

1 Preheat oven to moderate, 180°C. Lightly grease and line a 10cm × 20cm loaf pan.

2 Melt the butter in a small frying pan on medium. Sauté the onion and thyme for 3-4 minutes until tender. Cool slightly.

3 Sift the flour, baking soda, salt and spices into a large bowl. Stir in the sugar.

4 In a large jug, combine the pumpkin, milk, oil and eggs.

Mix the onion mixture into the dry ingredients until just combined. Spoon mixture into the pan and smooth the surface. Arrange extra pumpkin slices on top and sprinkle with extra thyme leaves.

5 Bake for 1 hour or until cooked when tested with a skewer. Cool in the pan for 10 minutes, then transfer to a wire rack to cool. Store in an airtight container.