Pumpkin Thyme Loaf

Kitty FloridoNovember 2, 2020

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When you think of pumpkin bread, your mind automatically goes to a sweet bread like this one with Nutella or this one with chocolate chips, right? Well, this time, I wanted something on the savory side. However, I didn’t want a cheesy bread or something so strong that would overpower the pumpkin flavor.

As the purée is already a vibrant orange, but this recipe calls for turmeric… and boy do the colors shine through! The thyme flavor is subtle, but is a great compliment to the pumpkin. Hope you venture to make this no-mixer quick recipe.

Kitty

Pumpkin Thyme Loaf

Recipe adapted from Chef de Home
Yields 1 loaf, 8 servings

Ingredients:
1 cup of pumpkin pureé
1 cup greek yogurt
2 eggs, room temperature
¼ cup of vegetable oil
2 cup all-purpose flour
¼ cup of sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ginger powder
1 teaspoon turmeric powder
1 ½ teaspoon salt
2 teaspoon thyme
¼ teaspoon black pepper
1 tablespoon of sesame seeds, optional

Directions:

Preheat oven at 350ºF. Spray a 5″ by 9″ loaf pan with cooking spray and set aside.
In a medium bowl, add all wet ingredients: pureé, yogurt eggs, and oil. Combine well and set aside.
In a second bowl, add all the rest of the dry ingredients, and with a whisk mix until combined. Make sure that the baking soda and baking powder are well incorporated.
Add the dry ingredients to the wet mix in three batches, mixing until you don’t see any steaks of dry flour.
Transfer the mix to the prepared pan and top with the sesame seeds.
Bake for 1 hour to 1 hour and 15 minutes, or until a cake tester inserted n the middle comes out clean.
Let it cool in the pan for 20 minutes, remove from pan and place in a wire rack co cool completely.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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