Rosemary Pumpkin Bread (Fat Free!)

READY IN: 2hrs
Recipe by Lostfairy

I adapted this Rosemary Bread Recipe to include Pumpkin instead of oil or butter, and white whole wheat flour instead of plain. It makes a small loaf, perfect for a dinner.

Top Review by Chef1MOM-Connie

Lostfairy this is a delighful recipe. I love the hint of rosemary in the bread. I did nto taste the pumpkin so much so will give this another go with a bit more pumpkin and reduceanother liquid. The dough is delecate so yes you do need to handl with care. Delightful. Served for a ladies luncheon with homemade soup. Made for my PAC BABY 2011

Ingredients Nutrition


  1. 1. Put the water and pumkin into the bread maker.
  2. 2. Add the flour, salt, rosemary, sugar and yeast.
  3. 3. Press Dough cycle but remove half an hour early.
  4. 4. Put into a small loaf pan that has either been sprayed or prepared with corn meal to prevent sticking.
  5. 5. Sprinkle with a little salt, and some more rosemary.
  6. 6. Allow to rise til doubled (about 30 mins), then cook at 350 for half an hour or til golden on top.
  7. It is a very wet and delicate dough, so handle with care!

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