This pumpkin bread. A grown-up version of that popular treat we all enjoy. Get ready for a flavor burst from the freshly grated nutmeg and ginger. And that topping. A generous layer of toasty pumpkin seeds and crunchy sugar.
And let’s not forget about the butter. Salted maple butter. Really, how can you go wrong with that combo? Let’s get started on the bread.
You’ll be happy to know that this is made with canned pumpkin. Of course, if you prefer using your own homemade pumpkin purée. Go for it. But there really is no need. Start off by mixing the dry ingredients in a bowl, making sure that they are well incorporated.
A note on the freshly grated nutmeg …it really is worth the small effort. The bold flavor of the freshly grated nutmeg will certainly shine through. Of course, if you don’t have any whole nutmeg in your pantry, substitute with the ground nutmeg version.
In a separate large bowl, the pumpkin purée is added along with the eggs, ginger, sugar and olive oil. Once blended, the flour mixture is added. After a quick stir, you have your bread batter. All you need is a whisk and a wooden spoon or spatula. You gotta love how easy this is to pull together.
A helpful hint …freeze your ginger! Fresh ginger can be difficult to grate since it tends to “gum up” and you can end up with “stringy” pieces. I always have a supply of peeled ginger pieces in my freezer. Pull out a piece, grate it on your Microplane while it is still frozen and you ‘ll be amazed by the ease of achieving a fluffy pile of perfectly grated ginger. Then pop that unused portion back in the freezer bag for the next time.
It’s now time to fill your prepared loaf pan with the yummy batter. Be sure to line the bottom of the pan with parchment paper, leaving a generous overhang on both sides. This creates a “handle” that can be used to easily lift the baked bread from the pan without losing any of the delicious crunchy toppings in the process.
Once the batter is smoothed out, scatter the pumpkin seeds over the entire surface and finish off with a sprinkling of sugar.
While the bread hangs out in the oven, prepare the yummy salted maple butter.
There’s no real trick here. You just have to be sure to beat the butter sufficiently so that it becomes light and airy before adding the maple syrup and salt.
You’ll end up with more butter than you’ll probably need for your pumpkin bread. But that’s a really good thing. This stuff is amazing when served with pancakes, waffles or french toast. Or just spread on a piece of toast or bagel. It is best when served at room temperature.
After a quick cool in the loaf pan, the bread should be lifted out of the pan and placed on a wire rack to cool. Do not turn the pan upside down as you would normally do …you would lose some of the toppings. The parchment paper handles will work like magic. You’ll see.
Serve while still warm or at room temperature with the flavored butter. This bread can be stored for up to four days, covered tightly with plastic wrap.
pumpkin bread with salted maple butter
Recipe adapted from Bon Appétit
Grown-up super-moist no-fuss bread with a crunchy pumpkin seed topping.
- non-stick vegetable oil spray
- 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 freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 2 large eggs
- 1 (15-ounce) can pumpkin purée
- 1 1/2 tablespoons finely grated fresh ginger
- 1 1/2 cups sugar (plus 1 tablespoon for topping)
- 1 cup extra-virgin olive oil
- 1/2 cup raw pumpkin seeds
Salted Maple Butter
- 3/4 cup unsalted butter, at room temperature (1 1/2 sticks)
- 1/4 cup pure maple syrup
- 3/4 teaspoon flaky sea salt, plus more for serving
Preheat oven to 325°F. Lightly coat a 9" x 5" loaf pan with nonstick spray. Line the bottom of the pan with parchment paper, leaving a generous overhang on both long sides.
Whisk the flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.
In a separate large bowl, whisk the eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. Stream in the oil, whisking constantly until mixture is homogeneous. Gently fold half of the dry ingredients into the pumpkin mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
Transfer the batter to the prepared pan; smooth top with a spatula. Scatter pumpkin seeds over batter, pressing lightly to adhere. Sprinkle seeds with remaining 1 tablespoon of sugar. Bake the bread, rotating the pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.
Let cool slightly, then run a knife or small offset spatula around the pan to help loosen bread. Using the paper overhang, transfer bread to a wire rack and let cool.
Salted Maple Butter
Using an electric mixer on medium-high speed, beat the butter in a large bowl, scraping down sides, until light and fluffy, 5–6 minutes. Add maple syrup and ¾ tsp. sea salt and beat, scraping down sides of bowl once more, just until incorporated.
Transfer the salted maple butter to a small bowl. If desired, season with more sea salt.