Description
The best ever pumpkin bread recipe! A magical combination of warm pumpkin spice, fresh ginger, olive oil and salted pepitas for a truly special and sharable pumpkin bread!
Ingredients
Scale
2½ cups all-purpose flour
2 teaspoons ground cinnamon
½ tsp ground nutmeg
⅛ teaspoon ground cloves (can omit if you don’t have)
2 teaspoons kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
2 large eggs
1 15-oz. can pumpkin purée
1 generous tablespoon of grated fresh ginger (from about one 3″ piece fresh ginger)
1 teaspoon vanilla extract
1 cup plus 1 tablespoon sugar
1/2 cup brown sugar
1 cup extra-virgin olive oil
½ cup roasted, salted pumpkin seeds/pepitas
Instructions
- Preheat oven to 325. Line a 9×5 loaf pan with parchment, leaving a generous overhang on both long sides.
- Whisk flour, cinnamon, nutmeg, cloves, kosher salt, baking powder and baking soda together in a medium bowl.
- Whisk eggs, pumpkin purée, ginger, vanilla extract, 1 cup of sugar and 1/2 cup of brown sugar together in a separate bowl. Stream in oil, whisking constantly until mixture is homogeneous. Gently fold half of the dry ingredients into egg mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
- Pour the batter into prepared loaf pan; smooth top with a spatula. Scatter pumpkin seeds over batter, pressing lightly to adhere. Sprinkle with remaining 1 tablespoon white sugar.
- Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes. Baking time will depend on your oven. Quick breads are done when their internal temperature reaches 200-205 degrees. I prefer this measure with a quick read thermometer over a toothpick inserted and coming out clean.
- 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.
Notes
- Bread keeps well stored wrapped at room temperature for 4-5 days.
- It also freezes well. I recommend either freezing the whole loaf and defrosting all at once or cutting the bread into slices and wrapping them in plastic wrap to freeze individually.
- This recipe is adapted from Bon Appetit – one of my fave sources of recipe inspiration!
