Recipes/ Starters

Pumpkin Rosemary Bread

Hello everyone and happy Sunday! With the leaves changing colours and Thanksgiving just around the corner, I thought it was about time for me to make something that you can easily recreate this upcoming holiday season. If you’re not a fan of the pumpkin spiced lattes like me, or you want to try to make something a bit more unique to your Thanksgiving feast, this  pumpkin rosemary bread might be of interest to you. I’ve had this idea for a while, to use pumpkin puree in a yeast risen bread. So after walking into Trader Joe’s and seeing literally 3 shelves filled with pumpkin puree, I thought it was a sign from the universe to take on this baking challenge.

This recipe was actually inspired by Shannon’s pumpkin bread recipe from Killer Bunnies. I wanted to make a savory version of that bread recipe so I omitted the spices and added in rosemary and pumpkin seeds into the dough for flavour and some texture. The rosemary isn’t overpowering, but it adds a great fragrant smell to the bread and complements the light and sweet sweet pumpkin flavour nicely.

Serve this bread with butter or even a fig jam, and I’m sure you and anyone else who is lucky enough to get their hands on a slice will be very pleased.

Pumpkin Rosemary Bread

Print Recipe
Serves: 1 loaf Cooking Time: 3 hours

Ingredients

  • 1/4 cup warm water
  • 2 1/4 tsp (or 1 packet) active dry yeast
  • 1/3 cup warm non-dairy milk
  • 1 cup canned puréed pumpkin
  • 2 tbsp vegetable oil
  • 3 1/2 cups (plus a bit extra for flouring your surface) all-purpose flour
  • 1/4 cup coconut sugar
  • 1 tbsp of finely chopped fresh rosemary
  • 1 tsp salt
  • 3/4 cup of raw pumpkin seeds

Instructions

1

In a large bowl, add in the yeast and warm water. Make sure your water isn't too hot or it will kill the yeast. Let this sit for 5 minutes or until the mixture becomes frothy looking. Add non-dairy milk, pumpkin puree, oil, 2 cups flour, brown sugar, salt, rosemary, and 1/2 a cup of chopped pumpkin seeds. Beat together for 2 minutes.

2

Gradually add the remaining 1 1/2 cup of flour and begin to stir. Once the dough has started to pull away from the sides of the bowl, place the dough onto a floured surface and begin to knead. This dough is slightly sticky so if you find it's sticking to your work surface or your hands add a bit of extra flour, but you don't want the dough to become dry. Knead this until the dough is smooth and elastic, about 7 minutes.

3

Place the dough in a lightly oiled bowl. Cover with a tea towel, and let this sit in a warm part of your kicthen (on top of the stove is where I like to leave it), and let it rise for 90 minutes.

4

Once your dough has doubled in size, shape the dough to fit in a greased loaf pan (if you're unsure how to shape dough, YouTube is the place to go!). Lightly brush the top of the dough with some extra oil and sprinkle a handful of pumpkin seeds, around 1/4 of a cup. Give the bread a light pat to make sure the seeds are stuck to the top. I think I could have pressed a bit harder on the seeds since I did lose a few when I started cutting into the bread later. Cover with a tea towel, and let this stand for another 60 minutes.

5

Preheat your oven to 375°F. Once the oven has come to temperature, place the bread in the middle rack. Check every 15 minutes on the bread to make sure the pumpkin seeds don't burn. If you find that are getting dark, lightly place a sheet of tin foil on top to prevent the seeds from burning. Let the bread bake for 40-45 minutes. The bread should be golden brown all over, and sound hallow when you tap it. Place the bread immediately on to a wired rack and let this stand for a few hours till completely cool.

Notes

If you want the rosemary to come through stronger, feel free to add an extra teaspoon or so of chopped rosemary.

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