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.
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.
savory pumpkin bread with garden herbs and labneh
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.