Updated: Dec 19, 2019
This easy Pumpkin Bread recipe will become one of your favorite breads to bake in the Fall Season.
This Pumpkin Spice Bread is fantastic, the fresh ginger makes it taste fresh and flavorful, the olive oil makes it super-moist and decadent. The pumpkin seed topping gives an extra layer of texture and crunchiness.This is an easy recipe for a classic Thanksgiving bread that will be sure to please your crowd!
Makes: 1 9x5 inch loaf
Time: 10 min prep, 90 min cooking
2½ cups all-purpose flour
2 ground cloves (1/8 tsp)
2 ½ tsp. ground cinnamon
½ tsp. freshly grated nutmeg
1 Tbsp. fresh grated ginger
2 tsp. kosher salt
1 tsp. baking powder
½ tsp. baking soda
1½ cups sugar
2 large eggs
1 15-oz. can pumpkin purée
1 cup extra-virgin olive oil
½ cup raw pumpkin seeds
2 tbps turbinado sugar
Nonstick vegetable oil spray
1 stick (8 tbsp) unsalted butter, room temperature
⅓ cup honey
½ tsp. flaky sea salt, plus more for serving
"Make pumpkin bread as the default gift for everyone. It is cheap, it is beloved, it is carbs" Karen Bender
Preheat oven to 325°F/162°C. Lightly coat a 9x5" loaf pan with nonstick spray. Line bottom of pan with parchment paper.
Start by grinding the cloves in a mortar until they are finely grounded. Add 2 ½ tbsp of ground cinnamon, ½ tsp freshly grated nutmeg and a tablespoon of freshly grated ginger.
Whisk flour, kosher salt, baking powder, baking soda and sugar in a bowl.
In a separate bowl whisk eggs, pumpkin purée and olive oil, whisking constantly until the mixture is homogeneous.
Combine the spices, dry and wet ingredients gently folding everything together until no dry spots remain. Be careful not to overmix your batter to avoid gluten development.
Transfer the batter to the pan and smooth the top with a spatula. Sprinkle pumpkin seeds over the batter, pressing lightly to adhere. Sprinkle turbinado sugar on top of the pumpkin seeds. Bake bread, until a tester inserted into the center comes out clean, around 90 minutes.
Let cool for about 20 min. Using the overhang of the parchment paper, transfer the bread to a wire rack and let it cool completely.
The bread can be baked 2-3 days ahead. It keeps well for a week covered with plastic wrap and stored at room temperature.
Using an electric mixer on medium-high speed, beat the butter making sure to scrape down the sides, until it’s light and fluffy, about 3 minutes. Add honey, ½ tsp of sea salt and beat, scraping down the sides of the bowl once more, just until incorporated.
Transfer the honey butter to a small bowl and sprinkle more sea salt on to
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