as autumn weather settles in, notice the leaves turning into shades of orange as you carve a pumpkin, & feel the brisk breeze as you pick butternut squash. the color orange makes fall activities vibrant, & this cider-colored pumpkin bread will bring you the most energetic MNDAY morning!
(serves 6 & takes 20 minutes + 85 minutes in oven)
unsalted butter for greasing
2½ cups all-purpose flour
2 tsp ground cinnamon
2 tsp kosher salt
1 tsp baking powder
½ tsp baking soda
½ tsp ground nutmeg
⅛ tsp ground cloves
2 large eggs
1 15-oz. can pumpkin purée
1 tbsp + 1 tsp finely grated ginger
1½ cups + 1 tbsp sugar
1 cup extra-virgin olive oil
½ cup raw pumpkin seeds
1½ sticks unsalted butter, room temperature
¼ cup pure maple syrup
¾ tsp flaky sea salt + more for serving
1. preheat oven to 325°. lightly grease a 9x5" loaf pan with butter.
2. in a medium bowl, mix together the flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, & cloves.
3. whisk eggs, pumpkin purée, ginger, & 1½ cups sugar in a large bowl. add in the oil, whisking constantly until mixture is completely mixed. fold half of dry ingredients into egg mixture. repeat with remaining dry ingredients, stirring to combine (don't over-mix).
4. transfer batter to prepared pan, scatter pumpkin seeds over batter, & sprinkle 1 tbsp sugar over batter. bake bread, rotating pan once halfway through, for 85 minutes, until a tester comes out clean.
5. while the bread is baking, make the salted maple butter. using an electric mixer on medium-high speed, beat butter in a large bowl for 5–6 minutes, until light & fluffy. add maple syrup & ¾ tsp sea salt & beat until just combined.
6. let the bread cool slightly & serve with the salted maple butter.