Ingredients

2 1/2 cups All-Purpose Flour

2 teaspoons Ground Cinnamon

2 teaspoons Kosher Salt

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Whole Nutmeg

1/8 teaspoon Ground Cloves

1 can 100% Pumpkin Purée

1 1/2 cups Granulated Sugar

2 Eggs

1 1/2 tablespoons Fresh Ginger

1 cup Extra-Virgin Olive Oil

1/2 cup Pepitas

1 tablespoon Granulated Sugar (for topping)

3/4 cup Unsalted Butter

1/4 cup Pure Maple Syrup

3/4 teaspoon Sea Salt Flakes

Vegetable Oil Cooking Spray (as needed)

Instructions

Step 1: Preheat your oven to 325 degrees F (160 degrees C). Lightly coat a 9×5-inch loaf pan with vegetable oil cooking spray and line the bottom with parchment paper, leaving an overhang on both long sides.

Step 2: In a medium bowl, whisk together the flour, ground cinnamon, kosher salt, baking powder, baking soda, whole nutmeg, and ground cloves.

Step 3: In a large bowl, whisk the pumpkin purée, granulated sugar, eggs, and fresh ginger until combined. Slowly stream in the olive oil while whisking constantly until the mixture is smooth.

Step 4: Gently fold half of the dry ingredients into the pumpkin mixture until no dry spots remain. Repeat with remaining dry ingredients, mixing just until combined to avoid overmixing.

Step 5: Pour the batter into the prepared pan and smooth the top. Sprinkle pepitas evenly over the batter and press lightly to help them stick. Sprinkle the pepitas with the remaining tablespoon of granulated sugar.

Step 6: Bake for 80–90 minutes, rotating the pan halfway through, until a tester inserted into the center comes out clean.

Step 7: Let the bread cool slightly in the pan. Run a knife or offset spatula around the edges to loosen it. Use the parchment overhang to transfer the bread to a wire rack to cool completely.

Step 8: While the bread cools, beat the unsalted butter in a large bowl on medium-high speed until light and fluffy, about 5–6 minutes. Add the maple syrup and sea salt flakes, then beat just until incorporated.

Step 9: Transfer the salted maple butter to a small bowl. Adjust the saltiness with more sea salt flakes if desired.

Step 10: Slice the pumpkin bread and serve with a generous spread of the salted maple butter. Enjoy!

Storage

Store leftover pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread for up to 3 months; thaw overnight in the fridge before serving. Keep the salted maple butter refrigerated and bring to room temperature before spreading. Reheat bread slices gently in a toaster or oven to revive freshness.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

It’s best to use plain 100% pumpkin purée rather than pie filling, which contains added sugars and spices that can alter the texture and flavor of the bread.

Is it necessary to line the loaf pan with parchment paper?

Lining the pan with parchment paper helps the bread release easily and prevents sticking, especially with recipes that use high moisture ingredients like pumpkin.