Pumpkin, Roasted Capsicum and Spinach Damper

1¾ cups peeled, 2cm cubed pumpkin
1 cup wholemeal flour
1 cup self-raising flour
1 teaspoon baking powder
1½ tablespoons reduced-fat spread
1 egg
1-3 tablespoons skim milk
2 tablespoons chopped fresh basil
75g store-bought oil-free roasted capsicum, chopped
3 cups baby spinach, finely chopped

Preheat oven to 170ºC. Lightly spray a baking tray with oil.

Over a saucepan of simmering water, steam pumpkin until tender. Drain. Transfer to a bowl, mash until smooth. Set pumpkin aside to cool.

Into a large bowl, sift flours and baking powder, then add flour husks. Rub spread into flour with your fingers until well combined.

Add egg and milk to mashed pumpkin, stir until well combined. Add pumpkin mixture, basil, roasted capsicum and spinach to flour mixture. Use a butter knife to stir until just combined. Turn dough onto a lightly floured clean work surface and knead until just smooth.

Shape dough into an 18cm circle. Place on prepared tray and, with a sharp knife, mark dough surface into 8 wedges. Bake for 30 minutes, or until damper sounds hollow when tapped and a skewer comes out cleanly. Serve warm or cold.

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