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
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.