Description
A savory, moist pumpkin loaf paired with a fragrant compound butter made of fresh rosemary and thyme. An ideal autumn alternative to sweet pumpkin breads.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup unsalted butter, softened (for herb butter)
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1/4 teaspoon salt (for herb butter)
Instructions
- Preheat your oven to 350F (175C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder.
- In a large bowl, beat the eggs and then stir in the pumpkin puree and melted butter until smooth.
- Fold the dry ingredients into the wet ingredients using a spatula until just combined.
- Pour the batter into the pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, mash the softened butter with chopped rosemary, thyme, and salt until well combined.
- Slice the bread and spread the herb butter on each piece while warm.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Oven
- Cuisine: American