In the kitchen
Comments 14

Pumpkin and Walnut Damper

Each and every season has its colour palate and Autumn is no exception. Vivacious oranges and reds, yellows and burnt ambers…

colourful pumpkins

ornamental pumpkins

With all these wonderful warming hues, I couldn’t resist buying some fresh butternut pumpkin and making this recipe of pumpkin and walnut damper.

pumpkin and walnut damper

Read on for the recipe…

pumpkin and walnut damper

This recipe is one of our favourites, piping hot with a little melted butter. The original recipe is for a covered barbecue but works well in a hot conventional oven.

Recipe: Pumpkin and Walnut Damper 

3 cups self raising flour

50g butter

1 cup chopped walnuts

1 1/2 cups mashed pumpkin (about 600g pumpkin)

1/3 cup natural yogurt (approximately)

Line a 20cm round cake pan with oven proof paper. Place in a mixing bowl,sifted flour and rub in butter.Sir in nuts, pumpkin and enough yogurt to mix to a soft ,sticky dough.

Turn dough onto floured surface,knead until smooth.Place into prepared pan and cook in high oven for about 30 minutes or until damper sounds hollow when tapped.

The outside layer should be crusty.

pumpkin and walnut damper

This damper isn’t bread so the texture isn’t light, but delicious the same.Serve on it’s own or a great compliment with cheeses, dried fruits and nuts.Tasty-!

Have a look  at A Beautiful  Mess, pizza it is…and Beauty and Bedlam. who host Tasty Tuesday’s a great way to  bloghop, and catch up with some of the recipes and favourites around  our world.

Enjoy! Have a great Tuesday…



  1. OMW Yvette, I am NEVER EVER too busy to come and see what you have on the menu!! As I am typing this, my mouth is watering so much, pumpkin is by far my favourite in the whole world and I could live on it…thanks so much for this wonderful and glorious recipe!!!! Whoohoo, my friend are going to love me…thanks to you!!!! Would you mind if I post this on my blog at some stage?…I will use your pics and everything as is? Just to good not to share my friend !! Lovies.xxxx

    • It’s always a pleasure, having you call by…I appreciate your comments..this blog is truly an expression of me and my creativity and I enjoy every minute I can spend sharing!! Thanks girlfriend xx

    • Hi Barb, Damper is all “Australian”..developed by stockman on their long away from home runs, using the coals of their campfires to make this style of bread.Modern tech here though…not too many ingredients…or kneading needed..yummy all the same!Thanks for calling by.

  2. Thanks for introducing me to something new. It looks beautiful. Love the pics. And anything pumpking is perfect this time of year. So glad you linked it up.

    • Pumpkins are in my life at the moment, and I adore the ornamentals with their bright orange hues…Always a fun day with Tasty Tuesdays…Thanks!

    • Somethings we take for granted…us Aussies have our own unique things hidden from the world…I guess we’re a “young” country, and it’s up tp us “Aussies” to share all these wonderful tourist spots and hindeaways and new/old cuisine, and promote our wonderful country…My rambles!…damper was a success…I also make a spinach and feta cheese version,also a winning taste…Love hearing from you…Thanks x

  3. amandab75 says

    That looks and sounds delicious, and thos photos are gorgeous! If my girl ate pumpkin anyway other than roasted I would definitely be giving this a try (otherwise I would have to eat it all myself LOL).

    Thanks for stopping by 🙂

  4. Pingback: Pumpkin and Walnut Damper by Yvette « Buttercup600's Blog

  5. I’ve been cruising food related blogs lately and, my oh my, did this one catch my eye. I’m making this over the weekend and I could not be more excited to enjoy the results.

    Will I share or will I bludgeon the friends to try to take the deliciousness from me? Only time will tell.

  6. Damper looks so delicious! I love pumpkin. Your blog is full of great recipes and photos of delicious foods. I followed a link from Amanda’s blog, Thank you for sharing your recipes.

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