By CafeHailee
Easy Pumpkin Bread (With Olive Oil and Rosemary)
Makes 1 loaf
Updated at: Fri, 10 May 2024 09:49:26 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
339
High
Nutrition per serving
Calories3797.6 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
finely chopped
1 ½ tspcinnamon
1 tspkosher salt
1 tspbaking soda
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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