Description
A sophisticated savory quick bread blending earthy pumpkin puree with aromatic fresh rosemary and pungent garlic. Perfect as a side dish or appetizer.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup olive oil
- 2 large eggs
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat the eggs, then stir in the pumpkin puree and olive oil until smooth.
- Fold the minced garlic and chopped rosemary into the pumpkin mixture.
- Gently stir the dry ingredients into the wet ingredients until just combined; do not over-mix.
- Pour the batter into the loaf pan and smooth the top.
- Bake for 55 to 65 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American