When the fall weather hits, a lot of us like to eat recipes that revolve around pumpkin. I am sharing this recipe from Jane Soudah’s book Delightful Desserts. It is one I especially like because of the added rosemary and sea salt to the top of the bread. The sweetness of the pumpkin bread, along with the salty, herbal flavor on the top make it the perfect yin and yang combination. 

 

I added some nuts to the recipe, but you can omit those and add in dried cranberries, fresh diced apples, or pumpkin seeds. 

 

Yield 8 servings

 

1 cup unbleached flour

½ cup dark brown sugar, packed

½ cup white sugar

¾ tsp baking soda

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground clove 

½ tsp salt

2 large eggs

2 Tbsp maple syrup 

1 cup pumpkin puree

⅓ cup olive oil

½ cup toasted walnuts, chopped

1 tsp flaked sea salt

2 tsp fresh rosemary, finely chopped 

 

Preheat oven to 350℉ and butter the inside and sides of a 9 x 5 x 3 - inch loaf pan.

 

In a large bowl, add the flour, brown sugar, white sugar, baking soda, cinnamon, nutmeg, clove, and salt. Whisk together until combined. 

 

In a small bowl, add the eggs, maple syrup, pumpkin, and olive oil. Whisk together until combined and then add it to the dry ingredients. Whisk again until all the ingredients are combined. Fold the walnuts into the batter and pour it into the prepared loaf pan. 

 

Sprinkle the rosemary and the salt over the top of the batter and bake for 45 minutes or until a toothpick inserted into the center comes out clean. 

 

Let the bread completely cool before removing it from the pan. 

 

Just Salt It, and enjoy!