According to Wikipedia, damper is a traditional Australian soda bread prepared by swagmen, drovers, stockmen and other travelers. It consists of a wheat flour based bread, traditionally baked in the coals of a campfire. Damper is an iconic Australian dish. It is also made in camping situations in New Zealand, and has been for decades. This recipe from taste.com.au is for baby dampers, smaller loaves that contain pumpkin. The herbed mascarpone spread was forgettable, but the rolls were delicious. I made them with fresh pumpkin, but canned would work just as well if you could figure out the amount. I bought self raising flour (for the first time) instead of trying to convert the metric weight. It rose nicely even with the weight of the pumpkin. I do have issues with recipes that call for 500 gms of cooked pumpkin. Now is that 500 gms before cooking and mashing through a ricer twice or after? Before and after are pretty different. I started out with the weight (a little over a pound) in pumpkin cubes and ended up with about a cup of mashed pumpkin. But the rolls turned out lovely, so I'd go with that again.
These need a better name....
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