Pumpkin Bread (With a Twist)

Pumpkin Bread (With a Twist)

A month of easy desserts in October isn’t complete without something pumpkin-y. And, guess what’s even more delicious than homemade pumpkin bread? Homemade pumpkin bread sprinkled with rosemary and sea salt. So today, we’re happy to share this recipe from Jane Soudah’s new cookbook Delightful Desserts. Here’s your plan for an autumn afternoon…

Pumpkin Bread With Rosemary Salt
From Jane Soudah’s Delightful Desserts

October first marks the beginning of pumpkin season in our house, and the first item that is requested is this moist, easy-to-make pumpkin bread. The fragrant rosemary salt accents the fall flavors of pumpkin pie spice and maple syrup. A tasty addition to this bread is 1/2 cup of raisins mixed in with the toasted pecans.

Recipe: Pumpkin Bread With Rosemary Salt
Serves 8 to 10

You’ll need:

For the bread:
1 cup all-purpose flour
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
3/4 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/2 tsp kosher salt
2 large eggs
2 tbsp maple syrup
1 cup canned pumpkin purée
1/3 cup vegetable oil
1/2 cup toasted pecans, optional

For the rosemary salt:
1 tsp flaked sea salt
1/4 tsp chopped, fresh rosemary

Preheat the oven to 350F. Grease a 9 x 5 x 3-inch loaf pan with nonstick cooking spray.

In a large bowl, whisk together the flour, brown sugar, sugar, baking soda, pumpkin pie spice and salt. Combine the eggs, maple syrup, pumpkin and oil in a medium bowl. Add the wet ingredients to the flour mixture. Stir well with a spatula, scraping the sides and bottom of the bowl to make sure all of the ingredients are incorporated. Fold in the pecans and pour into the prepared pan. Mix together the salt and chopped rosemary, rubbing them together with your fingertips to release the oils in the rosemary.

Sprinkle the top of the batter with approximately 1/2 teaspoon of rosemary salt. Bake for 40 to 45 minutes until a fork inserted in the center of the loaf comes out clean. Cool completely before removing from the pan.

Thanks so much, Jane. Your new cookbook is wonderful.

P.S. More recipes, including pumpkin pancakes, and two-ingredient pumpkin pasta.

(Recipe excerpted from Delightful Desserts by Jane Soudah. Photo by Allie Lehman. Reproduced by arrangement with Page Street Publishing Co. This series is edited by Stella Blackmon.)

  1. Lindsay says...

    I LOVED this recipe. And so did everyone else. I made into muffins like a bunch of others, but added pumpkin seeds and a little brown sugar to the topping and it was nice to have a little crunch on the top because I didn’t include the pecans.

  2. Nicole says...

    Is this recipe with the large 30oz can of pumpkin?

  3. Shannon Torphy says...

    I made this last weekend and will definitely be making again. The rosemary salt adds a wonderful subtle touch, and the bread is moist and has a deep molasses flavor. I made these into muffins instead of bread, and cooked for about 20 minutes. My friend was also a fan, and even though we made some without the rosemary salt for her 2 year old, he preferred the ones with salt!

  4. Kayla says...

    Made these this weekend and WOW! Rosemary salt is a gamechanger for all things pumpkin.

  5. Whitney says...

    Baked up a loaf last night and it is delicious! I did not have rosemary on hand but the base recipe has a great texture and rich flavor. I made it in an 8×4” loaf pan for a taller loaf. It took about 55 minutes to bake. Thanks for sharing such a great recipe!

  6. Amanda says...

    I made this over the weekend and there is not one crumb left! I don’t like pumpkin pie spice (it’s the nutmeg and clove I’m not a fan of) so I just subbed cinnamon, which was great. Also, after it cooled, I sprinkled on a bit more of the rosemary sea salt, and my partner loved the super extra saltiness. This one will go in the (literal, actual) recipe box and I’m looking forward to checking out the whole cookbook! Off to request it from the library now.

  7. Kate says...

    I just made this loaf and it is amazing! I used a gluten free flour blend and it worked well, the house smells heavenly!

    • Dana Childress says...

      What kind of GF flour did you use? Would love to try!

  8. Just pulled a loaf out of the oven as well as a dozen muffins – I veganized this recipe by using 3 “flax eggs” (1 TB ground flax + 3TB water per egg) instead of the eggs and added a 1/2 tsp of cinnamon as well because I can never get enough cinnamon. They are delicious! Muffins took 35 minutes and the loaf took a full 70 minutes, in my oven. Love the rosemary/salt tweak on a classic – makes it next level. Thanks! :-)

  9. Megan says...

    Made this yesterday and it turned out delicious! Thanks for this unique little twist on a classic. Fun to mix it up.

  10. Yulia says...

    What do you consider “pumpkin pie spice”? I feel like I’d probably have the elements of the blend (I’m guessing cinnamon, nutmeg, etc.) and might not need to go out and buy it. I have way too many jars of spices already!

    I’ve seen various brands with different composites–which brand do you use to achieve the flavor profile for this recipe?


    • Marianne says...

      I bought some to make this recipe and it is cinnamon, ginger, lemon peel, nutmeg, cloves and cardamom. And it smells just like speculaas/speculoos if you know those cookies. So yummy!

    • Yulia says...

      Thanks Marianne!

  11. wb says...

    Always disappointing to see cookbooks tout “all purpose flour” as their base. Maybe some gluten free in the cookbook?

  12. No! Pumpkin bread is one of my favorite foods and the idea of adding a savory element just feels wrong. Maybe one day I’ll be less stubborn! :)

    • Jasmine says...

      Agreed. I’ll stick with adding chocolate chips to my pumpkin bread :)

  13. Andrea B. says...

    This sounds scrumptious! I just made NY Times recipe for “Pumpkin Maple Muffins” that used turmeric (I highly recommend that recipe) so I’m excited to see this pumpkin recipe using rosemary! How fun to see some change-ups to the old pumpkin stand-by’s.

  14. Love this! I’ve just picked up a box mix at Trader Joe’s, but now I’m thinking I’ll give this homemade deliciousness a go – maybe I’ll even post a few fall recipes on my own blog now!
    x Shay

    • ERIN says...

      I made the boxed mix from TJ’s and subbed chunky applesauce for most of the water. DELISH!

  15. Oh wow, this sounds absolutely scrumptious!
    Will definitely be giving this recipe a try before Autumn is over.

  16. Oooooh this looks so yummy! Can’t wait to try it :)

  17. Hmm, such an interesting variation. Pumpkin is not available whatsoever in France so I literally brought 6 cans in my suitcase from the last time I visited family in the US. I made pumpkin cookies and shared them with my French friends last week and they loved them! I need to save 1 can for our ‘Thanksgiving’ here, but maybe I will devote one to this! A friend just brought my fresh rosemary from her garden, now I will have the perfect use for it!

    • Hannah says...

      I have the same challenge in Germany and found I can actually make purée myself. I use a pressure cooker, though I suspect a normal pot will also do the job. I just add a bit of water to the pot, then put the roughly chopped pumpkin (I use Hokkaido pumpkin/Red kuri squash – you don’t even have to peel it!) on a perforated insert (shouldn’t touch the water) and just cook the whole thing. Once it’s soft, you can easily purée it.

    • Jasmine says...

      Canned pumpkin in the US is notoriously not pumpkin – it’s a blend of less-stringy winter squash. Butternut squash is an easy swap if it’s available, sweet potato will work too. I like to roast (cut in half, place face down on a lightly oiled pan, cook until tender at 400F) rather than steam for a less watery puree.

    • Yes, when I lived in Spain, I used butternut squash (also known as “pumpkin” in Spanish — “calabaza”) and it was great! Lotta work, though, but my in-laws loved it.

  18. Sandra says...

    Oooh, this looks so good! My 7-year-old has been wanting me to make “fall food” so this will definitely go on the list.

  19. Hello, sophisticated pumpkin bread! This sounds amazing. Thanks for sharing and have a lovely day.

    XOXO, Amy @ Jeans and a Tea

  20. isavoyage says...

    And to think we don’t even have pumpkin purée here in France !

    • Capucine says...

      Courage! You can buy a citrouille, split in half, and roast in the oven to make your own. It will be very, very good. (Now kale, no ideas for a simple solution there…)

  21. Vanessa says...

    This has nothing to do with that delicious looking pumpkin bread, but I’m having a crappy week and turned to your site (again!) for a little ray of sunshine. Thank you thank you thank you.

    • Sara says...

      What a sweet little note. Hope your week gets better!

  22. Megan says...

    Perfect! The grey chilly rainy weather has me feeling October-y and craving pumpkin. I’ll bake this tonight!

  23. Christina says...

    This looks delicious! I have to share my cheater’s pumpkin bread recipe – definitely not wholesome nutrition like this, but SO easy to throw together last minute. 1 large can pumpkin puree + 1 spice cake mix (dry). That’s it. 2 ingredients. Sometimes if I’m feeling fancy I will throw in a handful of walnuts. Bake in a large loaf pan for an hour at 350 (or until the toothpick comes out clean). It may seem doughy at first but if you let it rest (just like a pumpkin pie) it will solidify into a nice bread. I brought it on a slate cheeseboard as a housewarming gift last winter – first time meeting the bf’s parents – and they were SO IMPRESSED.

    • Thanks for posting this! I also add chocolate chips sometimes just for fun.

    • Rachel Simmons says...


  24. Lisa says...

    Yum! Does it matter if you sub light brown sugar for dark brown?

    • Jasmine says...

      Nope. I can’t tell the difference in the two in my baked goods.

    • Jane Soudah says...

      Light brown sugar will work great too! Enjoy :)

  25. I had just bought all the ingredients for pumpkin bread, then I saw this. Will go get some rosemary because that seems inspired!!

  26. This sounds amazing! I can’t wait to try it!