This Savory Rosemary Pumpkin Bread is quick, easy, and delicious, made with pumpkin puree, fresh rosemary, and almond flour. Serve it for a grain-free breakfast, as an afternoon snack, or pair it with soup! Dairy-free.
Tis the Season For Pumpkin!
That’s right, it’s fall, ya’ll! That means it’s time for all things warm and cozy like Roasted Butternut Squash Soup with Persimmon, Instant Pot White Chicken Chili, and of course, all things pumpkin like Pumpkin Spaghetti Squash Pasta! I don’t know about you, but I’m a big pumpkin fan and anxiously await its return all year long.
I love traditional recipes, but I’m always looking for new and exciting ways to incorporate it into my favorite foods. Given the cooler climate, I’ve recently been into making soups. So, naturally, I found a way to combine the two and created this Savory Pumpkin Bread! It’s light, fluffy, and totally gluten-free making it the perfect comfort food!
Simple Pumpkin Bread Ingredients
In my opinion, the key to creating a good paleo pumpkin bread is to keep the ingredient list as simple as possible. Therefore, this recipe is made with just a handful of items listed below.
- Pumpkin Puree – Pumpkin puree contains 50% of the daily recommended value for vitamin K and is loaded with vitamin A to help boost your immunity, protect your eyesight, and reduce the risk of developing cancer.
Note: Make sure you are using pure pumpkin puree and not pumpkin pie puree which has added seasonings and sugar!
- Avocado Oil or Olive Oil– Avocado oil and olive oil are both great sources of healthy fats, including monounsaturated fats which can help improve heart health, reduce the symptoms of arthritis, and improve eye health. However, make sure it is naturally refined avocado oil to prevent your bread from tasting like avocado! Or, use pure olive oil or naturally refined coconut oil instead.
- Large Eggs – A great source of complete protein, eggs also contain vitamin B2, vitamin b12, folate, phosphorus, selenium, and healthy fats. Including them in your diet can help reduce the risk of heart disease, reduce blood triglycerides, and maintain a healthy weight.
- Almond Flour – To keep this savory bread gluten-free, I used fine blanched almond flour rich in vitamin E and magnesium. It has a low glycemic index to help manage blood sugar levels and lower your cholesterol.
- Rosemary – Somewhat of a super herb, rosemary contains certain substances such as flavonoids and volatile oils that can help boost your immune system, increase blood flow and circulation, and improve digestion. It also contains anti-inflammatory properties that can help reduce the symptoms or occurrence of respiratory problems.
Nutrition: Pumpkin Seeds are a nutrient powerhouse full of healthy fats, vitamin K, phosphorus, manganese, magnesium, iron, zinc, and copper! They can help boost immunity, reduce the risk of cancer, improve heart health, lower blood sugar levels, and more!
How to Make Savory Pumpkin Bread
Unlike other bread recipes that can have elaborate steps and take hours to make, this almond flour pumpkin bread comes together from start to finish in under an hour with a few easy steps!
- To start, combine the pumpkin, eggs, oil, and vinegar in a large mixing bowl, making sure to beat them gently or whisk until they are well combined.
- In a second bowl, sift together the almond flour, tapioca flour, sugar, baking soda, spices, and salt. Then, add part of the almond flour mixture to the first bowl with the wet ingredients, and mix until the batter is smooth. Repeat this step until all of the flour has been incorporated into the mixture.
Note: Make sure to add small amounts (about ¼ cup) of the dry batter to the wet batter at a time. Gently mix the ingredients after each addition of dry batter, making sure not to overmix. The wet ingredients on the bottom will get pulled up by the dry ingredients and create an even consistency.
- Once the dough is smooth, gently fold in 1 tablespoon of fresh rosemary and 2-3 tablespoons of pumpkin seeds.
- Pour the batter into a prepared loaf pan, and sprinkle the remaining rosemary and pumpkin seeds on top. Then, bake the loaf for 40-45 minutes.
- If the center is not done, cover the pan with tin foil, and bake for another 5-10 minutes or until the top is a golden brown color and a toothpick can be inserted and comes out clean.
Baking Tip: Rotate the bread pan halfway through cooking to ensure even baking.
What to Serve with Savory Pumpkin Bread
Packed full of warm spices, this gluten-free pumpkin bread is delicious all on its own for a quick breakfast or afternoon treat. However, it’s also great paired with a schmear of regular butter or cashew butter. Or, if you want to get fancy, try pairing it with Creamy Vegan Tomato Soup or Crock Pot Sweet Potato Chipotle Chili (Paleo) for a complete meal!
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Common Questions
To keep this bread moist, line it with paper towels, and keep it in the refrigerator in an airtight container for up to 5 days. Or, wrap it in foil or wax paper, and keep it in the freezer for up to 6 months.
If you want to include a few additional ingredients, try adding dried fruit for a bit of extra sweetness or chopped nuts for more texture.
If your paleo bread is falling apart, it is likely that there is too much liquid or moisture in which case you likely used too much oil. However, if you find your bread is crumbly, it is most commonly due to too much flour being used.
Rosemary Almond Flour Pumpkin Bread
- Total Time: 1 hour
- Yield: 9–11 slices 1x
- Diet: Gluten Free
Description
This Rosemary Almond Flour Pumpkin Bread is the perfect gluten free recipe for an easy breakfast or comforting side to chili or soup! Dairy free.
Ingredients
- ¾ cup canned pumpkin puree
- ½ cup avocado oil or olive oil
- 3 large eggs
- 1 teaspoon apple cider vinegar (or white vinegar)
- 2 cups blanched almond flour
- ¼ cup tapioca flour or arrowroot flour
- ¼ cup raw sugar or sugar substitute
- 1 teaspoon baking soda
- pinch of allspice or nutmeg
- ½ teaspoon kosher salt
- 1 pinch black pepper
- 2 Tablespoon fresh rosemary sprigs (or 3 teaspoon dried rosemary, divided)
- ¼ cup raw or roasted pumpkin seeds (divided)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 9×5 bread pan or 8×4 loaf pan with parchment paper. Grease or oil the inside of the pans.
- In a mixing bowl, combine the pumpkin, eggs, oil, and vinegar. Beat gently, or mix the ingredients with a spoon until they are smooth.
- In another bowl, sift together the almond flour, tapioca flour, sugar, baking soda, spices, and salt. Keep the pumpkin seeds and rosemary sprigs aside.
- Gently add part of the flour mixture to the bowl of wet ingredients, and mix until the batter is smooth. Repeat this step until all the flour is well-combined with the wet ingredients.
- Fold in 1 Tablespoon of fresh rosemary or 2 teaspoons of dried rosemary and 2 to 3 Tablespoons of pumpkin seeds. Reserve the remaining seeds for topping.
- Pour the batter into the prepared loaf pan (or 2 smaller mini loaf pans).
- Sprinkle the pumpkin seeds and extra rosemary on top of the batter.
- Bake for 40-45 minutes. Check the bread for doneness after 30 minutes. If the center is not done, cover with foil and bake for another 5- 10 minutes or until golden brown and toothpick inserted into the center comes out clean.
- Remove the pan from the oven, and let the bread cool in the pan. After cooling, remove the bread from the pan, and slice or store it for later.
Notes
Freezing instructions: After cooling, wrap the bread in foil or wax paper, and freeze it for up to 6 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread, Side
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 237
- Sugar: 1.7 g
- Sodium: 191.7 mg
- Fat: 15.1 g
- Saturated Fat: 1.7 g
- Carbohydrates: 6.2 g
- Fiber: 1.5 g
- Protein: 5.6 g
- Cholesterol: 50.7 mg
Find it online: https://www.cottercrunch.com/easy-rosemary-paleo-pumpkin-bread/
Great recipe. Really enjoyed this savory twist on pumpkin bread…and appreciate the low total carbs. I didn’t have enough pumpkin seeds on hand, though, so subbed pecans, which was a nice complement. Hubs kept going back for more, so I know it was a good!
Love that you subbed pecans, Carolyn! Yum! So glad everyone liked it. Happy baking!
Recipe looks amazing.
How long is baking time for smaller loaf pans?
I would check for doneness around 25-30 minutes and go from there. About 20% to 25% off of the overall bake time, which is 45-50 minutes. But I’m going to make 2 smaller loaves this week and can report back!
I like these, but I wonder if the ratios may be a bit off.
I decided to make these as muffins, so they could be easily portioned and packed. The batter made 11 good sized muffins, which I baked for 27 minutes until golden brown and a toothpick came out of the center clean.
Even after cutting them in half and toasting for 5 minutes, they are on the soft doughy side. I wonder if another half cup of almond flour would have helped!
The rosemary flavor is fantastic though! Personally, I halved the sugar and think it could have done with even less. Maybe a just a tbsp.
I’ll definitely be eating all of these and I’ll make them again with some slight tweaks.
Thank you!
Hi Jess! Thanks so much for your feedback. We appreciate your honesty! Keep us posted about the tweaks you make to this recipe. We kind of think the pumpkin ratio in this recipe is not suitable for muffins and that is where the problem lies. Happy baking!
Tried this re pie for the first time and it is so moist, delicious and healthy! This will be a regular recipe for me!
This bread was absolutely delightful! This was my first time trying a savory pumpkin bread, but I am hooked now!
so glad! It’s a favorite around here too!
The rosemary is such a delicious addition!! Love this so much!
Horrible recipe…3 cups of almond flour!!!!! I should have known something was wrong! Wasted good ingredients and time on a recipe that was not proofread. Couldn’t even pour the batter…sure it won’t be edible either! Pretty sure it probably should have been 3/4 cup
Oh no! Sorry about that. 3 cups of almond flour is correct. What brand did you use? Happy to help remedy this!
Yum! Made it and love it….however I do have a question. The recipe mentions to add most of the rosemary and keep some back for the top, along with the 1/4 c of pumpkin seeds. My loaf pan is 4.5” x 8.5”, so slightly smaller than what the recipe calls for but my loaf didn’t look like the photos. The pumpkin seeds fully cover the top and so a good number of them fall off when the loaf is cut.
The photos have far less pumpkin seeds on top and looks like there may even be some seeds mixed in the dough.
The loaf tastes great and I“ll make it again but was just thinking that next time I’ll add some to the dough along with more rosemary (my sprigs may have been on the small size) and fewer for the top.
Thanks for the tips and feedback Irene! I just updated the recipe with those notes.:)
I made this after carousing the internet for a savory paleo bread. I did the 1/2 cup on oil and dried rosemary because that is all I had. This is so good. I was worried about how the texture would be pouring it out of the bowl, but it is delish. I used a 9″ pie dish and cooked for 20 minutes. Thank you! Definitely a decadent treat!
Oh I am so glad it worked out! Thanks for the update Nicolette!
This sounds delicious! My husband is gluten free but also has an egg allergy, any recommendations for a substitute?
Yes! I just finished making the vegan version, but with chocolate chips. I will post that later this week. Happy to email it to you now though! You can swap out the chocolate and make it savory. 🙂
Would love an email thank you!
Sent ! ?
I embellished: chunks of sharp cheddar and 1 1/2 tsp onion powder. Ymmmm. Kind of over all the sweet pumpkin bread recipes. Thanks!
This looks amazing. Any recommendations on substitution for almond flour? Thanks for all the recipes!! Love your blog.
Hmmm, that’s a little tough. Maybe oat flour?
Thank you! I’ll give that a try and report back.
Bring on the pumpkin!.. Bread made with almond and/or coconut flour.. my fav!
Is the pan size a typo? The recipe calls for a 9 by 9 pan?
yes, sorry about that. I think the recipe plugin deleted my original. It’s 9×5 or for thicker, 8 x 4. I will update! Thanks.
Love anything and EVERYTHING pumpkin. Like seriously. I cannot wait for all of the recipes!!
Love the addition of rosemary in the pumpkin bread. Going pin this one and try soon. And I’m with you on making room for more healing foods and wine of course 🙂
Let me know if you do friend!
Man I love rosemary. I’ve been throwing it in my smoothies and I love Christmas bc TJs comes out w a little rosemary christmas tree. It’s the best – which is also what this bread sounds like!
in smoothies? Oh i must try!
Goes and eats more pumpkin; wow, this is such a wonderful combo Lindsay, and thank you for sharing the health benefits. I’m so in the dark about most foods when it comes to their benefits, and I love to read what you share. Also, I’m curious; do you have particular bread recipes that are gluten free but lighter and cakier (not doughy or dense.) I LOVE the doughy texture, but my dad likes the cakey a little bit more, so I was just curious about that.
Also your brownies you posted last week! were a humongous hit among everybody here, gluten free and non gluten free people alike. It was a HUGE winner. 🙂
Oh so glad you liked the brownies Em! As far as cakey bread goes, do you want sweet or savory? I have a paleo sandwich bread that is really light in texture. Or I have a chocolate hazelnut bread that is more like flourless chocolate cake. hehe.
I bet this smells amazing baking in the oven. Always loved the smell of rosemary in the oven…Yes I need to find that in an essential oil too. This bread slightly slightly naturally sweet and savory ticks all the boxes for me. I hope dear that you are on the recovery. from your procedure. Please reach out if you need anything. Sharing everywhere, of course. Take care
YOU ARE TOO KIND! I am always here for you too. Thanks Friend. <3
Do you think this would make good mini muffins to go with soup?
for sure! the baking times might be a little different. But still tasty!
Will the recipe work if I eliminate the sweetener? I made the cinnamon almond flour bread with coconut oil and no sweetener, and it’s amazing.
I love the idea of savory pumpkin bread! And I am a total sucker for anything with rosemary. I just bought some new dish soap – I’m loyal to Mrs. Meyer’s – and they had a rosemary seasonal scent and it is heaven!!
me too! love that herb
OMG i love that soap! smells so homey. Ya know?
I just love Rosemary. When we were in Croatia, I was walking down a path lined with super tall hedges, and it smelled wonderful. That’s when I realized the hedges were actually rosemary. 🙂
This bread looks wonderful. Ok, now I’m off to water my rosemary plant (it’s been alive for at least two years now, maybe three).
Oh i can picture that scene right now. What a beautiful memory with enticing smells. Why i love all herbs. <3
Oh I bet this would make the most wicked avocado toast! Definitely going on the ‘to bake’ list 🙂
OMG that’s genius! you must try and report back.
This looks amaaazing! I can’t eat rosemary (weird allergy) but I bet this would work with other fresh herbs too!
This would be great with sage or thyme too friend!
I don’t think I’ve ever paired pumpkin with rosemary, but I’m loving the sound of it!
how good with this be with your potato soup you just posted. OMG yes!
SOOOOO Yum!!!!! I keep forgetting to ask how you are doing!!! I feel so old lately. 🙂 Forgetful! 🙂 I know it has more to too much on my mind but sorry I forgot!!! I hope you are healing well & able to do & eat better.
I love that your hubby is lifting!!!!!
Thanks friend! I am doing better. Still waiting to be cleared to lift. CAN”T WAIT!!
YUM to rosemary and pumpkin! I kinda want to make this cornbread 😀
yep, totally my logic here too!
This looks and sounds INCREDIBLE!! Will definitely need to try the rosemary/pumpkin combo…YUM!! xoxo
let me know if you do Lauren!
Pumpkin bread is definitely a favorite around here, but I love your idea to add the earthy hit of rosemary. So perfect for the season!
right? You bring the chili and let’s potluck!
The other week I made gnocchi with pumpkin and rosemary and it was SO GOOD! Now I can imagine how delicious a thick slice of this bread is with some buttah! Come to mama!
OMG i need to try your gnocchi!!
So you know I’ve got a killer sweet tooth, but I’m actually loving the idea of a savoury pumpkin bread! And rosemary is kind of tied with thyme for my #1 favourite herb. Basically, what I’m trying to say is that this bread rocks my socks off 🙂
oh i almost made this with thyme instead. Maybe we need a pumpkin bread baking day. Sweet and savory, yes?
OMG are you serious…DUDE send me some STAT! XOXO
With lentil chili!!!!
Now that I’ve gotten my other half to admit she has a gluten problem… HAHAHA! This bread sounds fabulous. I think pumpkin is amazing in savory form. Europeans think we’re nuts eating it sweet all the time. AND there’s agiant rosemary bush in my front yard begging to be used.
i feel like tricking Vegas into eating gluten free or anti-inflammatory is my new favorite hobby. LOL!
We are SO on the same page! I made savory herbed sweet potato muffins – I bet our houses smell the same, lol!
i bet so! wish we were neighbors
I love rosemary and pumpkin- what a creative combo! Pinned for later 🙂
thanks friend!