Easy Pumpkin Bread (With Olive Oil and Rosemary)

Name: Easy Pumpkin Bread (With Olive Oil and Rosemary)
Cuisine: American
Ingredients: 2 eggs; 1 15 oz can pumpkin puree (about 1 1/2 cups); 3/4 cup extra virgin olive oil (plus more for greasing); 1 cup sugar; 1/2 cup packed dark brown sugar; 2 tsp vanilla extract; 1 1/2 cups all purpose flour; 1 Tbsp finely chopped fresh rosemary; 1 1/2 tsp cinnamon; 1 tsp kosher salt; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp ground ginger; 1/4 tsp freshly grated nutmeg; Demerara Sugar; Pumpkin seeds

7 steps

Makes 1 loaf

Updated at: Fri, 10 May 2024 09:49:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

339

High

Nutrition per serving

Calories3798 kcal (190%)

Total Fat189 g (270%)

Carbs498.5 g (192%)

Sugars327.2 g (364%)

Protein38.8 g (78%)

Sodium3086.5 mg (154%)

Fiber22.6 g (81%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

2eggs

1 x 15 ozcan pumpkin puree

¾ cupextra virgin olive oil

plus more for greasing

1 cupsugar

½ cupdark brown sugar

packed

2 tspvanilla extract

1 ½ cupsall purpose flour

1 Tbspfresh rosemary

½ tspbaking powder

½ tspground ginger

¼ tspnutmeg

freshly grated

demerara sugar

pumpkin seeds

Instructions

Step 1

Preheat oven to 350ºF. Line a loaf pan with parchment and grease with a bit of olive oil.*

Step 2

In a medium bowl, whisk all wet ingredients together until well combined.

Step 3

In a large bowl, add all dry ingredients and whisk to combine.

Step 4

Add wet to dry and whisk until just combined and there are no clumps.

Step 5

Transfer batter to the prepared loaf pan and top with a bit of Demerara sugar and pumpkin seeds.

Step 6

Bake for 55 minutes to 1 hour. It may take longer depending on your oven! A tooth pick inserted into the center thickest part of the loaf should come out clean.

Step 7

Let cool in the pan for 20 minutes and then transfer to a wire rack to cool completely. Enjoy!

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