A Pumpkin Bread that You Will Crave all Season Long

It is a wind whipping 27 degrees here in Newport, Rhode Island - in November! Oh man, I am not ready to brave the cold temperatures outside so I will stay cozy right here sitting at our farm table with my hot cup of coffee and my winter blanket scarf wrapped around me while I write about this ah-mazing pumpkin bread I can’t stop eating! I know I just posted another pumpkin recipe in cookie form, but seriously while we were stationed in Italy we did not get around to too many pumpkin items and I am now catching up! But just wait, this pumpkin bread is different.  It is moist, it is dark and pumpkin pie spicy and it is topped with, drumroll please… rosemary sea salt! I know what you are thinking - rosemary sea salt on traditional pumpkin bread??? This recipe is to add a twist for those that want to throw caution to the windy day out there and make a traditional recipe ‘POP’ with sea salt and fresh fragrant rosemary. It brings out all the fall flavors! You will want to make it for your neighbors, friends, and loaves just for yourself to enjoy on cold fall weekend mornings curled up on the couch. 

Oh my yummmmm.....I may need to make another loaf after I post this! 

Oh my yummmmm.....I may need to make another loaf after I post this! 

This Pumpkin Bread with a Twist recipe is from Jane Soudah’s cookbook  Delightful Desserts was emailed to me from my friend, Amanda in Florida. At first, I thought the recipe was from Joanna Goddard at the blog A Cup of Jo, but I read through the recipe and thankfully saw that the original recipe was from Jane Soudah’s Delightful Desserts. I looked up Jane Soudah on Instagram and messaged her to ask if I could share her recipe here on my blog. She messaged me right back and not only gave me her permission to post her recipe, she said she wanted to send me her cookbook!! I just received it this week and I cannot wait to jump in and create more of her recipes. Jane even has a whole chapter dedicated to using sea salt on desserts: Salted Caramel Apple Pie, Chocolate Pound Cake with Chili Salt, and Vanilla Salted Cannelés to just name a few. I sent Jane along a jar of our sea salt and cannot wait to hear what she thinks. Thank you, Jane for your cookbook and for the BEST Pumpkin Bread recipe!! 



Recipe: Jane Soudah's Pumpkin Bread With Rosemary Salt

From the Cookbook: Delightful Desserts

Serves 8 to 10

You’ll need:

For the bread:

1 cup all-purpose flour

1/2 cup dark brown sugar, packed

1/2 cup granulated sugar

3/4 tsp baking soda

1 1/2 tsp pumpkin pie spice

1/2 tsp kosher salt

2 large eggs

2 tbsp maple syrup

1 cup canned pumpkin purée

1/3 cup vegetable oil

1/2 cup toasted pecans, optional

For the rosemary salt:

1 tsp flaked sea salt (Newport Sea Salt) 

1/4 tsp chopped, fresh rosemary


Preheat the oven to 350F. Grease a 9 x 5 x 3-inch loaf pan with nonstick cooking spray.

In a large bowl, whisk together the flour, brown sugar, sugar, baking soda, pumpkin pie spice and salt. Combine the eggs, maple syrup, pumpkin and oil in a medium bowl. Add the wet ingredients to the flour mixture. Stir well with a spatula, scraping the sides and bottom of the bowl to make sure all of the ingredients are incorporated. Fold in the pecans and pour into the prepared pan. Mix together the salt and chopped rosemary, rubbing them together with your fingertips to release the oils in the rosemary.

Sprinkle the top of the batter with approximately 1/2 teaspoon of rosemary salt. Bake for 40 to 45 minutes until a fork inserted in the center of the loaf comes out clean. Cool completely before removing from the pan.

I hope you enjoy this bread as much as I do. Please let Jane Soudah know  what you think! 

Happy Thanksgiving!