THE GOLDEN AUTUMN ROSEMARY PUMPKIN BREAD
This rosemary pumpkin bread has taken me many attempts to get just right, but honestly? It was so worth every single trial! I'm all about less processed food and using ingredients I actually know and trust. Finding that sweet spot between something that's nourishing AND delicious - well, let's just say my kitchen saw a lot of experimenting!
But wow, the final result is pure autumn magic. This bread just captures everything cozy about the season while actually being good for you. It's got this perfect balance of savoury meets slightly sweet, and that gorgeous golden colour? Your whole house is going to smell absolutely divine. Perfect timing for Halloween too!
I'm honestly obsessed with creating recipes using the cleanest ingredients possible, and this bread is like a nutritional powerhouse disguised as comfort food. The fresh pumpkin is packed with vitamin A - hello glowing skin and immune support! Plus all that fiber keeps you actually satisfied. The almond flour brings healthy fats, protein, and vitamin E, while the buckwheat flour adds magnesium and B vitamins for that sustained energy we all need.
Here's what I love most - this version is completely sugar-free. No processed sugars means no energy crashes, but you still get all those comfort food vibes. The turmeric gives it that stunning golden glow naturally, plus powerful anti-inflammatory benefits. And the fresh rosemary? It's loaded with antioxidants and actually supports brain health. This is comfort food that genuinely nourishes you from the inside out!
INGREDIENTS
185ml pumpkin puree (I love using fresh roasted, but good quality canned works too)
125ml avocado oil or extra virgin olive oil
3 large free-range eggs
1 teaspoon apple cider vinegar
240g almond flour (or almond meal if you prefer more texture)
60g buckwheat flour
1 teaspoon baking soda
1/2 teaspoon turmeric powder (this gives that beautiful golden colour!)
Pinch of allspice or nutmeg
1/2 teaspoon sea salt
Small pinch freshly ground black pepper
2 tablespoons fresh rosemary sprigs (or 3 teaspoons dried), divided
60g raw pumpkin seeds, divided
METHOD
Get your kitchen ready - Preheat your oven to 180°C. Line a 23cm x 13cm loaf tin with baking paper and give it a light grease.
Make the wet base - In a large bowl, whisk together your pumpkin puree, oil, eggs, and vinegar until it's smooth and well combined. No lumps here!
Mix those golden dry ingredients - In another bowl, sift together the almond flour, buckwheat flour, baking soda, turmeric, spices, and salt. The turmeric might clump a bit, so really give it a good sift.
Bring it all together - Gradually add your dry ingredients to the wet ones, mixing gently until just combined. Seriously, don't overmix - we want tender bread, not tough!
Add the gorgeous extras - Fold in about 1 tablespoon of fresh rosemary (or 2 teaspoons dried) and around 45g of those pumpkin seeds. Save some for the top - trust me on this!
Pour and make it pretty - Spoon the batter into your prepared tin. Sprinkle the remaining rosemary and pumpkin seeds on top for that beautiful rustic bakery look.
Bake to golden perfection - Pop it in for 40-45 minutes. I always check with a skewer after 30 minutes - if the centre needs more time, just cover with foil and give it another 5-10 minutes until it's golden and cooked through.
Cool and try not to cut it immediately - Let it cool in the tin for 10 minutes, then turn it out. I know it's torture, but wait until it's completely cool before slicing - it'll cut so much better!
SERVING SUGGESTIONS
Toasted with a generous smear of organic butter (my personal favourite!)
Alongside a warming winter soup for the cosiest meal
As a base for avocado toast - surprisingly amazing!
STORAGE
Wrap in beeswax wraps or container and store in the fridge for up to 5 days
Freeze wrapped in foil for up to 3 months (slice first for easy defrosting!)
NUTRITIONAL INFORMATION
Per slice (makes 9-11 slices)
Energy: 215 kcal
Protein: 8g
Carbs: 8g
Fat: 18g
Fibre: 3g
