Wet

¾ cup granulated sugar

2 Tbsp finely chopped fresh rosemary

¾ cup packed dark brown sugar

3 eggs, room temperature

¾ cup extra virgin olive oil, plus more for greasing

1 (15 oz) can pumpkin puree

1 Tbsp vanilla bean paste, or extract

Dry

2 cups all purpose flour

2 tsp ground cinnamon

1 ½ tsp kosher salt

1 ½ tsp baking powder

½ tsp baking soda

½ tsp ground ginger

¼ tsp ground cardamom

¼ tsp freshly grated nutmeg

1 cup 60% chocolate chips , optional

To bake

Demerara Sugar, for topping

Pumpkin seeds, for topping

Preheat the oven to 350ºF. Line a 9.25 x 5.25 “ loaf pan with parchment and grease all over with a bit of olive oil. (see note)

Add the granulated sugar to a large bowl and massage in the rosemary with your hands. Massage until the sugar is very fragrant about 30 seconds to a minute.

Add in the dark brown sugar, eggs, olive oil, pumpkin and vanilla. Whisk to combine. Set aside.

Add all the dry ingredients to a medium bowl and whisk to combine.

Add the dry into the wet and whisk until just combined. Don’t over-mix! Fold in the chocolate chips, if using.

Transfer batter to the prepared loaf pan and top with a bit of Demerara sugar and pumpkin seeds all over.

Bake for 75 minutes to 85 minutes until a tooth pick inserted into the thickest part of the loaf comes out mainly clean with a few moist crumbs.

Let cool in the pan for 30 minutes and then transfer to a wire rack to cool completely. Enjoy!