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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{ 11 comments… read them below or add one }

tasteofbeirut July 12, 2011 at 5:14 am

Ah! Thanks for yet another idea on how to use labneh! I never thought of it, but I love it!!!!

Heavenly Housewife July 12, 2011 at 6:31 am

I don’t think ive had labneh, but I do use ultra thick greek yogurt and I love it. I use it for everything, sweets and savouries.
*kisses* HH

Anna July 12, 2011 at 11:49 am

Ah!! I am in love with these pumpkin creations! Seriously. So much love for the pumpkins.

Shelley July 12, 2011 at 1:40 pm

Sour cream seems universal to every culture. Obviously, no one can resist its deliciousness. I’m with Hegi- I’d probably just snack on it from the tub but it looks divine on your bread as well!
On another note, do you ever have any issues with subbing soy milk when baking?

Hamptontoes July 12, 2011 at 4:20 pm

Love the sound of this recipe. I will definitely have to give this a try. Also, I have never heard of labneh. Where do you buy it darling?

Hamptontoes July 12, 2011 at 4:21 pm

Okay, slip of the finger…where do you buy labneh?

Heguiberto July 13, 2011 at 9:09 am

Hamptontoes,
We got ours at a Mediterranean/Middle Eastern store in the Mission district in SF. I would look for it at such places in New York.
Alternatively you can make your own.
Ingredients
8 cups plain full fat yogurt (no additives)
Kosher salt to taste
1/3 cup olive oil (or more)
Cover the bottom of a colander with a piece of cheese cloth. Stir salt into the yogurt, and pour it into the cheesecloth. Place colander in the sink and let whey drain for 24h. Transfer cheese to a bowl, add olive oil and viola!

Devaki @ weavethousandflavors July 13, 2011 at 6:46 pm

Dear H & S – Such a stunning use of squash. I would love to have a big chunk of this summery goodness and the fact that it came from your cp AND uses labneh is just precious :)

I am inspired to make a loaf myself.

chow! Devaki @ weavethousandflavors

Faith July 14, 2011 at 4:09 pm

That is a truly beautiful bread, especially with the contrasting colors from the orange kabocha and the pretty green herbs! Labneh definitely makes everything better. ;)

Krista July 14, 2011 at 6:00 pm

Oh boy – I love this idea. :-) The labneh is such a great, creamy addition. :-)

Nina July 16, 2011 at 1:14 pm

Ohhh these loaves look wonderful!! I have never used labneh in baking…I would love this with cilantro–give it a real “texas” flare! btw–have loved catching up on your blog–have really been out of the blogging loop for a while! :)

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