savory pumpkin bread with garden herbs and labneh

by Stevie on July 12, 2011

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Labneh is sort of a Lebanese version of sour cream or perhaps a very creamy cream cheese. Joumana uses it to great effect on her food blog. Look here, here and here for some excellent ideas. Hegui was so inspired that he bought a large container of labneh, mostly to snack on, it seems. I used it with this quick bread as I thought the tanginess would complement the pumpkin and herbs. You can use it like sour cream in most recipes that call for it. I wonder how Polish sour soup would taste with labneh? Mmmm.

savory pumpkin bread with garden herbs and labneh

savory pumpkin bread with garden herbs and labneh

This recipe comes from cooks.com, though I’ve modified it a bit. Aside from adding dollops of labneh, I used a bit less sugar, soy milk instead of cow’s milk, and more randomly mixed in herbs from our community garden plot. In mine, I used chives, mint and sage. You can add basil and cilantro, too. I thought about Italian parsley but decided that it would overpower everything else. Next time, I intend to top the loaves with jalapeño slices for a bit of heat.

my container of labneh, here spelled labne

my container of labneh, here spelled labne

savory pumpkin bread with garden herbs and labneh

2 eggs
1/3 cup vegetable oil
½ cup soy milk
1 cup mashed pumpkin (here it was kabocha)
2 cups flour
1 tbsp baking powder
½ tsp baking soda
3 tbsp sugar
2 tbsp mixed fresh herbs
1 tsp per mini-loaf labneh

Preheat oven to 350F.

Beat eggs then mix in liquid ingredients, pumpkin and herbs. In another bowl, blend dry ingredients. Then mix into wet. I used disposable mini-loaf pans to reduce mess. If you use a regular baking dish, grease liberally. Add batter to mini-loafs just over half full. Dollop labneh in center of each mini-loaf. Bake about 50 minutes or until a toothpick comes out clean.

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