Rosemary Pumpkin Bread (Fat Free!) is one of my favorite autumn recipes to bake when I want something delicious but a little lighter than the usual butter-laden treats. The wonderful blend of warm pumpkin and fresh rosemary creates such a lovely flavor that my family always comes back for seconds.
What makes this bread truly special is how the rosemary’s subtle earthiness perfectly complements the sweet pumpkin, and I love that it’s made without any fat—just pure, wholesome ingredients like pumpkin, flour, and a touch of sugar. The technique is straightforward enough for even novice bakers, but the results taste like you’ve spent hours in the kitchen.
I often bring this bread to fall gatherings, and it never fails to impress folks who are watching their diet or simply looking for a comforting, honest treat. My grandchildren love spreading a little honey on a warm slice, and it’s become such a cherished part of our autumn traditions together.
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Rosemary Pumpkin Bread (Fat Free!)
Ingredients
- 0.5 cup Water
- 1 tablespoon Pumpkin
- 1 cup All-Purpose Flour
- 0.5 teaspoon Salt
- 1 tablespoon Rosemary
- 1 teaspoon Sugar
- 1 teaspoon Yeast
Instructions
- 1.
- Put the water and pumkin into the bread maker.
- 2.
- Add the flour, salt, rosemary, sugar and yeast.
- 3.
- Press Dough cycle but remove half an hour early.
- 4.
- Put into a small loaf pan that has either been sprayed or prepared with corn meal to prevent sticking.
- 5.
- Sprinkle with a little salt, and some more rosemary.
- 6.
- Allow to rise til doubled (about 30 mins), then cook at 350 for half an hour or til golden on top.
- It is a very wet and delicate dough, so handle with care!
