Savory Pumpkin and White Cheese Loaf with Pumpkin Seeds

Coarsely grate 60 gr Pumpkin and gently squeeze out any excess liquid.

Crumble 30 gr White Brined Cow Cheese into small chunks and set aside.

In a mixing bowl, whisk together 1 piece Eggs size M, 25 gr Cow Yogurt 3.6%, and 1 ¹/₄ tbsp Sunflower oil until thoroughly blended.

Sift 50 gr Flour and ³/₄ tsp Baking Powder into the egg mixture and gently stir until a thick, smooth batter forms.

Fold the grated pumpkin, crumbled cheese, ¹/₄ tsp Table salt, ¹/₂ tsp Black Pepper - Powder, 1 tsp Dried Thyme, and ³/₄ tbsp Pumpkin seeds into the batter until evenly distributed.

Transfer the mixture into a parchment-lined small loaf pan, smooth the top surface, and scatter the remaining ³/₄ tbsp Pumpkin seeds evenly across the top.

Bake in a preheated oven at 180°C (356°F) for 35 to 40 minutes, or until golden brown and a skewer inserted into the center emerges clean.

Let the loaf cool in the tin for 10 minutes, then transfer to a wire rack to cool slightly before slicing.