Rosemary Pumpkin Bread Fat Free Recipe

Indulge in the warm, comforting flavors of fall with this healthy twist on classic rosemary bread! This fat-free recipe uses pumpkin puree instead of oil or butter, and wholesome white whole wheat flour for a moist and delicious loaf perfect for any dinner. The small loaf size makes it ideal for a cozy meal or a special treat.

Prep Time 20 mins
Cook Time 120 mins
Calories 110.3 kcal
Protein 8g
Rating 4.0 (1 Reviews)
Rosemary Pumpkin Bread Fat Free 24

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rosemary Pumpkin Bread Fat Free

  • Warm Water
  • Pumpkin
  • White Whole Wheat Flour
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh rosemary (plus 1 tablespoon for topping)
  • 2 tablespoons sugar
  • 2 teaspoons active dry yeast

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How to Make Rosemary Pumpkin Bread Fat Free

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine 1 cup pumpkin puree and 1 cup warm water.
  3. In a separate bowl, whisk together 3 cups white whole wheat flour, 1 teaspoon salt, 2 tablespoons chopped fresh rosemary, 2 tablespoons sugar, and 2 teaspoons active dry yeast.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be wet.
  5. Lightly grease a small loaf pan (approximately 5x9 inches) with cooking spray or cornmeal.
  6. Gently pour the batter into the prepared loaf pan.
  7. Sprinkle the top with a pinch of salt and 1 tablespoon chopped fresh rosemary.
  8. Let the bread rise in a warm place for approximately 1-1.5 hours, or until doubled in size.
  9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

4g

Fat

0g

Carbs

7g