One day in the fall after making pumpkin spice milkshakes, I had a ton of leftover pumpkin puree that I had to figure out what to do. I’ve always liked pumpkin bread and when I thought about making some, I couldn't get the idea of rosemary out of my head. I wondered if it would be any good in pumpkin bread and so I thought I’d give it a go. It turned out to be one of my favorite pumpkin recipes ever and it’s proved to be a crowd favorite as well. There’s not much sugar in the recipe because I don’t think it needs it, but you can always add more if you want it a bit sweeter.
Rosemary Pumpkin Bread
Work Time: 15 minutes
Total Time: 1 hour
Servings: 1 loaf (8 to 10 slices)
1 cup all-purpose flour
1/4 cup dark brown sugar, packed
1/4 cup granulated sugar
3/4 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/2 tsp kosher salt
2 large eggs
1 tbsp maple syrup
1 cup canned pumpkin purée
1/3 cup vegetable oil
2 tablespoons chopped, fresh rosemary
1 tsp flaked sea salt
1. Preheat the oven to 350F. Grease a 9 x 5 x 3-inch loaf pan with nonstick cooking spray.
2. In a medium bowl, mix together dry ingredients (flour, white sugar, baking soda, pumpkin pie spice, salt).
3. In a small bowl, mix wet ingredients (eggs, maple syrup, vegetable oil, pumpkin), and add to dry ingredients. Add most of the chopped rosemary and stir well.
4. Use a spatula to pour batter into the pan and sprinkle the top of the batter with flaky salt and the rest of the chopped rosemary.
5. Bake for 40-45 minutes, until a knife or toothpick inserted in the middle comes out clean. Cool on a wire rack.