Sage & Gruyere Pumpkin Bread
Straight from the oven, this bread smells, looks, and tastes amazing! Fresh sage lends aroma, and Gruyère cheese provides savory goodness.
Recipe - Farmington, MI
Sage & Gruyere Pumpkin Bread
Prep Time9 Minutes
Servings16
Cook Time18 Minutes
Ingredients
1 Tbsp. plus ½ cup Fresh Thyme extra-virgin olive oil, divided
½ red onion, thinly sliced
1 Tbsp. chopped Fresh Thyme organic fresh sage
2 Fresh Thyme large eggs
1 cup Fresh Thyme organic cane sugar
1 cup canned organic pumpkin or freshly made pumpkin/squash puree
1/3 cup water
1 2/3 cup unbleached all-purpose flour
1 tsp. Fresh Thyme baking soda
½ tsp. Fresh Thyme organic ground cinnamon
¼ tsp. Fresh Thyme fine sea salt
¼ tsp. baking powder
½ cup shredded Gruyère cheese
2 Tbsp. pepitas or Roasted Pumpkin Seeds
Directions
- Preheat oven to 375°F.
- In a 10-inch cast-iron skillet, heat 1 Tbsp. oil over medium heat. Add onion and sage. Cook until onion is softened, stirring occasionally. Transfer onion mixture to a bowl; set aside. Wipe skillet clean with paper towels.
- In a large bowl, whisk together eggs, sugar, pumpkin, remaining ½ cup oil, and water.
- In a medium bowl, combine flour, baking soda, cinnamon, salt, and baking powder. Add to egg mixture; whisk until combined. Fold in cheese and three-fourths of the onion mixture. Transfer batter to the cast-iron skillet; sprinkle with remaining onion mixture and pumpkin seeds.
- Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on wire rack. Transfer leftover bread to a covered container and store in the refrigerator up to 3 days.
Nutritional Information
Each serving contains: 184 calories, 10 g fat, 2 g saturated fat, 0 g trans fat, 27 mg cholesterol, 130 mg sodium, 19 g carbohydrates, 1 g fiber, 9 g sugar, 4 g protein. Daily values: 41% vitamin A, 1% vitamin C, 5% calcium, 7% iron.
9 minutes
Prep Time
18 minutes
Cook Time
16
Servings
Shop Ingredients
Makes 16 servings
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$15.99$0.47/oz
Organic Red Onions - 0.75 Pound
$1.49 avg/ea$1.99/lb
Fresh Thyme Organic Sage - 0.75 Ounce
$2.50$3.33/oz
Fresh Thyme Cage Free Large Grade A White Eggs - 1 Each
$2.99
Fresh Thyme Organic Unrefined Cane Sugar - 32 Ounce
$5.49$0.17/oz
Farmer's Market Organic Pumpkin Puree - 15 Ounce
Sale
$2.99 was $3.79$0.20/oz
Not Available
King Arthur Flour All-purpose Unbleached Flour - 5 Pound
Sale
$6.49 was $7.49$1.30/lb
Fresh Thyme Pure Baking Soda - 16 Ounce
$0.99$0.06/oz
Fresh Thyme Organic Ground Cinnamon - 2.01 Ounce
$3.99$1.99/oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Rumford Baking Powder - 8.1 Ounce
Sale
$4.49 was $4.59$0.55/oz
Finlandia Gruyere Cheese - 7 Ounce
$8.99$1.28/oz
Not Available
Nutritional Information
Each serving contains: 184 calories, 10 g fat, 2 g saturated fat, 0 g trans fat, 27 mg cholesterol, 130 mg sodium, 19 g carbohydrates, 1 g fiber, 9 g sugar, 4 g protein. Daily values: 41% vitamin A, 1% vitamin C, 5% calcium, 7% iron.
Directions
- Preheat oven to 375°F.
- In a 10-inch cast-iron skillet, heat 1 Tbsp. oil over medium heat. Add onion and sage. Cook until onion is softened, stirring occasionally. Transfer onion mixture to a bowl; set aside. Wipe skillet clean with paper towels.
- In a large bowl, whisk together eggs, sugar, pumpkin, remaining ½ cup oil, and water.
- In a medium bowl, combine flour, baking soda, cinnamon, salt, and baking powder. Add to egg mixture; whisk until combined. Fold in cheese and three-fourths of the onion mixture. Transfer batter to the cast-iron skillet; sprinkle with remaining onion mixture and pumpkin seeds.
- Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on wire rack. Transfer leftover bread to a covered container and store in the refrigerator up to 3 days.