Description

This Pumpkin Bread with Salted Maple Butter is a moist, spiced loaf perfect for autumn or any time you crave comforting flavors. The bread is infused with warm spices like cinnamon, nutmeg, and cloves, and studded with crunchy pepitas for texture. Topped with a luscious salted maple butter, it offers a perfect blend of sweet and savory that elevates this classic pumpkin bread to a gourmet treat.

Ingredients

Scale

Bread 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 (15 oz)
1 1/2 cups Granulated Sugar
2 Eggs
1 1/2 tablespoons Fresh Ginger, grated
1 cup Extra-Virgin Olive Oil
1/2 cup Pepitas (pumpkin seeds)
1 tablespoon Granulated Sugar (for topping)

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
Parchment Paper for lining loaf pan

Instructions

Preheat Oven: Set your oven to 325 degrees F (160 degrees C) to prepare for baking the pumpkin bread.
Prepare Loaf Pan: Lightly coat a 9×5-inch loaf pan with vegetable oil cooking spray. Line the bottom with parchment paper, leaving an overhang on both long sides to help remove the bread later.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, kosher salt, baking powder, baking soda, whole nutmeg, and ground cloves until well combined.
Mix Wet Ingredients: In a large bowl, whisk the pumpkin purée, granulated sugar, eggs, and fresh ginger until fully combined. Gradually stream in the extra-virgin olive oil while whisking constantly to create a smooth mixture.
Combine Mixtures: Gently fold half of the dry ingredients into the pumpkin mixture until no flour streaks remain. Repeat with the remaining dry ingredients, mixing carefully to avoid overmixing, which can toughen the bread.
Transfer and Top Batter: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Evenly scatter pepitas over the batter surface, pressing them lightly so they adhere, then sprinkle with the remaining tablespoon of granulated sugar for a touch of sweetness and crunch.
Bake: Place the loaf in the oven and bake for 80 to 90 minutes. About halfway through, rotate the pan to ensure even baking. The bread is done when a toothpick or tester inserted into the center comes out clean.
Cool Bread: Remove the loaf from the oven and let it cool slightly. Run a knife or small offset spatula around the edges to loosen it from the pan. Use the parchment paper overhang to lift the bread out onto a wire rack, then allow it to cool completely.
Make Salted Maple Butter: Using an electric mixer on medium-high speed, beat the softened unsalted butter in a large bowl for 5 to 6 minutes until it becomes light and fluffy. Add the pure maple syrup and sea salt flakes, then beat again just until incorporated.
Serve: Transfer the salted maple butter to a small serving bowl. Optionally, sprinkle with additional sea salt flakes to taste. Slice the cooled pumpkin bread and serve with the butter spread on top. Enjoy your comforting treat!

Notes

For best results, use fresh spices.
You can substitute pumpkin purée with homemade or canned; just ensure no added sugars or spices.
Make sure not to overmix the batter to keep the bread tender and moist.
Storing the salted maple butter in the refrigerator will allow it to firm up; bring to room temperature before serving for spreadability.
The bread can be stored wrapped tightly at room temperature for up to 3 days or frozen for up to 2 months.
Toast the pepitas lightly beforehand for extra crunch and flavor if desired.

Prep Time: 20 minutes
Cook Time: 85 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: pumpkin bread, salted maple butter, fall recipes, spiced bread, pumpkin purée, holiday baking