Category: Hearth & Crumb

Bread Recipes

🌿 Rosemary Thyme Cozy Autumn Chocolate Chip Pumpkin Mini Loaves

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🍂 A cozy kitchen, the scent of pumpkin and cinnamon, and little loaves filled with chocolate chips and toasted walnuts—such a lovely way to welcome an autumn afternoon!

These pumpkin mini loaves combine oat flour and almond flour for a tender crumb, with pure maple syrup for sweetness. Just right for enjoying with a warm cup of coffee or tea. ☕💛

🌿 RosemaryThyme Cozy Autumn Chocolate Chip Pumpkin Mini Loaves

Makes approximately 4 mini loaves
 Pan size: approximately 5¾ × 3 inches

🍁 INGREDIENTS

• 1½ cups oat flour (about 180 g), such as Bob’s Red Mill
 • 1 cup Great Value Superfine Blanched Almond Flour (about 112 g)
 • 1 teaspoon Great Value Baking Powder
 • ½ teaspoon Great Value Baking Soda
 • 2 teaspoons Great Value Organic Ground Cinnamon
 • ½ teaspoon Great Value Organic Ground Ginger
 • ¼ teaspoon Great Value Organic Ground Nutmeg
 • ⅛ teaspoon Great Value Organic Ground Cloves, optional
 • ¼ teaspoon salt
 • 3 large eggs
 • 1 cup Libby’s 100% Pure Pumpkin
 • ⅓ cup Great Value Pure Maple Syrup
 • ¼ cup Great Value Olive Oil or a neutral oil
 • 2 teaspoons Great Value Pure Vanilla Extract
 • ½ cup Great Value Mini Semi-Sweet Chocolate Baking Chips
 • ½ cup Great Value Chopped Walnuts, toasted and cooled

🍁 DIRECTIONS

  1. Preheat the oven to 350°F. Lightly grease four mini loaf pans and line with parchment paper, leaving a little overhang for lifting.
  2. Toast the walnuts in a dry skillet over medium-low heat for about 3–5 minutes, stirring frequently, until fragrant. Transfer to a plate to cool.
  3. In a bowl, whisk together the oat flour, almond flour, baking powder, baking soda, spices, and salt.
  4. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, oil, and vanilla until smooth.
  5. Stir the dry ingredients into the pumpkin mixture just until combined. Let the batter rest for 10 minutes so the oat flour can absorb some moisture. Fold in the chocolate chips and cooled walnuts.
  6. Divide the batter among the prepared pans, filling each approximately two-thirds full. Sprinkle a few reserved chocolate chips and walnuts on top, if desired.
  7. Bake for approximately 28–38 minutes, beginning to check at 25 minutes. A toothpick inserted into the bread, away from a chocolate chip, should come out with a few moist crumbs but no wet batter.
  8. Cool in the pans for 15 minutes, then carefully lift onto a cooling rack. Cool completely before slicing.

🍁 RECIPE NOTES

• Use pure pumpkin—not pumpkin pie filling.
 • Mini loaf pans vary in size, so the yield and baking time may vary. Bake any extra batter in a muffin cup, checking it earlier.
 • These loaves are delicate while warm. Cooling completely helps them hold together when sliced.
 • This is a newly developed recipe; baking time may need adjusting after the first batch.

🌿 A little RosemaryThyme note

There is something comforting about baking a little goodness into an ordinary day. A small pumpkin loaf, a favorite mug, and a quiet moment at home can make an autumn afternoon feel special. 🍂💛🏡

Browse my Walmart storefront:
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Helene 😊
 Rosemary Thyme 🌿
 Fall In Love With Home Again 💛🏡
 RosemaryThymeHome.com

Tomato Basil Bread

🍅🌿 Rosemary Thyme Cozy Tomato Basil Bread (Cast-Iron • No Yeast)

There’s a tomato basil bread we’ve always loved from Panera Bread—soft, flavorful, with just the slightest touch of sweetness on top.

This is my cozy, homemade version… made right in a cast-iron pan, no yeast, simple ingredients, and full of warm herb flavor. It’s become one of those breads that feels just right alongside a bowl of soup or a simple salad.

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🧺 Ingredients

* 1½ cups all-purpose flour (or half whole wheat)

* 1½ tsp baking powder

* ½ tsp baking soda

* ½ tsp salt (or ¾ tsp Diamond Crystal kosher salt)

* ½ tsp garlic powder

* ½ tsp onion powder

* ½ tsp smoked paprika

* 1 tsp dried basil (or 1 tbsp fresh, chopped)

* ¾ cup milk (or buttermilk)

* 1 large egg

* 2 tbsp olive oil

* ½ cup finely chopped sun-dried tomatoes (or well-drained diced tomatoes)

Optional:

* ¼ cup grated Parmesan

* 1 tbsp honey (for balance in the batter)

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🍞 Instructions

1. Preheat oven to 375°F. Place your cast-iron loaf pan in the oven to warm slightly.

2. In a bowl, whisk together flour, baking powder, baking soda, salt, and seasonings.

3. In another bowl, whisk milk, egg, olive oil, and tomatoes.

4. Gently combine wet and dry ingredients just until mixed—do not overmix.

5. Fold in basil and Parmesan if using.

6. Carefully remove warm pan, lightly oil or line with parchment, and add batter.

7. For that bakery-style finish:

    Lightly brush the top with milk or beaten egg, then sprinkle with 1–2 teaspoons sugar.

8. Bake 35–40 minutes, until golden and set in the center.

9. Optional cozy finish:

    While warm, lightly brush the top with a mixture of 1 tablespoon honey and 1 teaspoon warm water.

10. Let rest 10–15 minutes before slicing.

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🌿 Rosemary Thyme Kitchen Notes

• This is a soft, tender quick bread—more like a savory loaf than a chewy bakery bread

• The light sweet topping balances the tomato and herbs beautifully

• Sun-dried tomatoes give the richest flavor

• Try a tiny finishing pinch of fleur de sel on a warm slice for a lovely contrast

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🥗 Serving Ideas

Serve warm with:

• Soup night (especially tomato or vegetable)

• A simple salad with vinaigrette

• Or lightly toasted with butter the next morning

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💛 A Simple Note from My Kitchen

Cooking at home doesn’t have to be fancy or expensive. I build meals around simple basics, seasonal produce, and pantry staples—then let herbs and a finishing touch make it feel special.

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🙏 Blessing

May your kitchen be filled with simple comforts, warm bread, and the quiet joy of caring for those you love.