Description
This moist and flavorful Pumpkin Bread is infused with warm spices and topped with crunchy pepitas, offering a delightful autumn treat. Paired with a rich salted maple butter, it creates a perfect balance of sweet and savory, ideal for breakfast or a cozy snack.
Ingredients
Scale
Dry 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
Wet Ingredients
- 1 can (15 oz) 100% Pumpkin Purée
- 1 1/2 cups Granulated Sugar
- 2 Eggs
- 1 1/2 tablespoons Fresh Ginger, grated
- 1 cup Extra-Virgin Olive Oil
Topping
- 1/2 cup Pepitas (pumpkin seeds)
- 1 tablespoon Granulated Sugar
Salted Maple Butter
- 3/4 cup Unsalted Butter, softened
- 1/4 cup Pure Maple Syrup
- 3/4 teaspoon Sea Salt Flakes
Other
- Vegetable Oil Cooking Spray (as needed)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to ensure it’s ready when your batter is mixed.
- Prepare Pan: Lightly coat a 9×5-inch loaf pan with vegetable oil cooking spray. Line the bottom with parchment paper, leaving an ample overhang on the long sides for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, kosher salt, baking powder, baking soda, nutmeg, and ground cloves to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients: In a separate large bowl, whisk the pumpkin purée, granulated sugar, eggs, and fresh ginger until smooth. Slowly stream in the extra-virgin olive oil while whisking constantly to homogenize the mixture.
- Incorporate Dry Into Wet: Gently fold half of the dry ingredients into the pumpkin mixture until no dry patches remain. Repeat with the remaining dry ingredients to create a well-combined but not overmixed batter to maintain bread tenderness.
- Prepare Batter in Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Evenly scatter the pepitas over the batter, pressing lightly to make them adhere, then sprinkle with the remaining granulated sugar for a crunchy topping.
- Bake the Bread: Bake the bread, rotating the pan once halfway through baking to ensure even cooking, for 80 to 90 minutes. Test doneness by inserting a skewer or toothpick into the center; it should come out clean.
- Cool Bread: Allow the bread to cool slightly in the pan. Run a knife or offset spatula around the edges to loosen it, then use the parchment overhang to transfer the bread to a wire rack to cool completely.
- Prepare Salted Maple Butter: Using an electric mixer on medium-high speed, beat the softened unsalted butter in a large bowl until light and fluffy, about 5-6 minutes. Add the pure maple syrup and sea salt flakes, beat again briefly to combine all ingredients evenly without overmixing.
- Serve: Transfer the salted maple butter to a small bowl. Optionally, sprinkle with additional sea salt for enhanced flavor. Serve slices of pumpkin bread with a generous spread of the salted maple butter and enjoy!
Notes
- Using parchment paper with an overhang makes removing the bread from the pan easier without breaking it.
- Do not overmix the batter after adding the dry ingredients to keep the bread tender and moist.
- If you prefer a less sweet topping, reduce the sugar sprinkled on top of the pepitas or omit it entirely.
- The salted maple butter can be made ahead and stored in the refrigerator for up to a week; bring it to room temperature before serving.
- Fresh ginger adds a zesty flavor contrast to the sweetness; adjust quantity to your taste or substitute with ground ginger if needed.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: pumpkin bread, autumn recipe, salted maple butter, spiced pumpkin loaf, pepita topping, fall baking
