Pumpkin Spice Bread gets all grown up thanks to the addition of fresh ginger in this super-moist no-fuss bread with a crunchy pumpkin seed topping.
Recipe information
Yield
Makes one 9x5" loaf
Ingredients
Bread
2½
2
2
1
½
½
⅛
2
1
1
1½
1
½
Maple Butter
1½
¼
¾
Preparation
Bread
Step 1
Preheat oven to 325°. Lightly coat a 9x5" loaf pan with nonstick spray. Line bottom of pan with parchment, leaving a generous overhang on both long sides.
Step 2
Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.
Step 3
Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. Stream in oil, whisking constantly until mixture is homogeneous. Gently fold half of dry ingredients into egg mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
Step 4
Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over batter, pressing lightly to adhere. Sprinkle seeds with remaining 1 Tbsp. sugar. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.
Step 5
Let cool slightly, then run a knife or small offset spatula around pan to help loosen bread. Using overhang, transfer bread to a wire rack and let cool.
Step 6
Do Ahead: Bread can be baked 4 days ahead. Cover tightly with plastic wrap and keep at room temperature.
Maple Butter
Step 7
Using an electric mixer on medium-high speed, beat 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.
Step 8
Transfer maple butter to a small bowl; season with more sea salt.
Step 9
Do Ahead: Maple butter can be made 5 days ahead. Cover tightly with plastic wrap and chill. Let come to room temperature before using.
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Reviews (161)
Back to TopMiraculously, this didn't overflow in the 8.5" pan-it's a really tall bread. It definitely needed more than 85 minutes of cooking time-I'd do a 9.5" pan next time. Loved the fresh vs. dried ginger-gave a nice kick to the bread without being overpowering.
ambersjet
Virginia
10/13/2018
Oozed a ton out of the 8.5” pan as it was baking and was totally raw at 85 minutes. Flavor of the few fully cooked bits was delicious, so I’ll be trying again today in either a 9.5” pan or mini-loaves.
Anonymous
10/14/2018
Amazing pumpkin bread! Not too sweet. I sprinkled some sugar on the top and omitted the pumpkin seeds. It’s very crumbly as well, and mine cooked in 85 minutes. Dense and wonderful.
Anonymous
10/14/2018
I substituted applesauce for the eggs and stevia for the sugar, as those were the ingredients I had on hand. Still a delightful, definitely not too sweet, pumpkin bread.
Anonymous
10/14/2018
Oh, my gourd, people. This is the best pumpkin bread I've ever made. I was a little nervous about the olive oil (there was a previous incident where I used olive oil where olive oil did not belong and I have yet to live it down), but you can't taste it at all and it's what makes the loaf so m.....oist. If you think the maple butter is optional, you're wrong. I read the other reviews and comments and I have some pro tips: 1-Don't. I repeat: DO NOT swap out the sugar for stevia; you're cheating yourself out of the Maillard reaction, which makes the loaf get that golden top and caramelizes the sugar. Your loaf will be mushy and you won't have those gorgeous sugary crunchies on top. 2-Don't use a smaller sized loaf pan. This is user error. Common sense, people. Baked goods rise and expand when you cook them. When in doubt, use a bigger one, not a smaller one or you'll be cleaning loaf goo out of your oven for the rest of your life. 3-Make this for your Thanksgiving host so they have something to eat for breakfast the next day -they've been cooking for days to host Thanksgiving. The last thing they'll want to do is think about making breakfast the next day. Wrap it up in butcher paper, wrap it with some pretty twine, and gift it. They'll think you're the most thoughtful guest ever.
karenhansen
Kansas City, MO
10/15/2018
Forst of all, Karen Hansen, I love the suggestion for day after Thanksgiving breakfast, but everyone knows pie is for breakfast on that day. Maybe this is for Saturday. :) I made this gluten-free with my own flour mix I made, and it is incredible. No other swaps. Great flavor, miraculous texture, rose beautifully in the oven. Maple butter makes it even better. I also made it in the stand mixer (too lazy to whisk and fold), and the benefit of gluten-free flour is that you can mix all you want and not worry about activating any gluten. Bread stays light and tender. So very easy.
CharmCityEdibles
Baltimore
10/16/2018
Seriously Delicious!! I used about 1-1/4 cup sugar, swapped Bob's Redmill glutton free 1 to 1 baking flour for regular flour and made them as muffins. They turned out great! The fresh ginger adds a hint of warm spiciness. Would definitely make again.
ojaimary
Ojai, CA
10/20/2018