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.
Ingredients
Makes one 9x5" loaf
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.
How would you rate Pumpkin Bread With Salted Maple Butter?
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Reviews (161)
Back to TopDelicious bread, though the sugar on top didn't melt. I live in the Netherlands and used witte basterdsuiker. I guess different types of sugar have different melting points? I've made it in the US and the sugar did melt......
Christina
Amsterdam, NL
10/13/2023
What can I say about this recipe… it inflates my baking confidence to hallucinogenic levels. I’m going to open a bakery now. Just kidding. But really. This recipe produces the most gorgeous and delicious final product. No flat, dense disappointing cake here. Wrap this up and tie it with a bow and give it to someone — they just may fall in love with you. Stunning.
Kate
Raleigh, NC
12/2/2022
Absolutely delicious. Not sure what went wrong with some of the other posters but moisture and sweetness were perfect.
Anonymous
New York, NY
11/20/2022
I love this recipe. However, there are some major issues with how it is written. Salt and flour should be measured by weight. I have made this bread more than 5 times and it would taste drastically different. When I add 5 grams of salt and 350 grams of flour, this recipe turns out perfect. Saving you all from hypertension... or just a bland cake. You're welcome.
Anonymous
New York, NY
11/4/2022
Loved it! Followed it step and step. Did some extra credit and grew and puréed my own pumpkins.
Alexis
8/2/2022
Pretty great with a few simple tweaks: l often leave out the fresh ginger because I don’t have it, but I replace it with 3 teaspoons ground ginger, and I double the amount on the rest (the cinnamon, the nutmeg, and the clove), otherwise the spice flavor is lackluster. Half olive oil and half vegetable oil works better for me. Replace the tbsp of regular sugar with coarse turbinado sugar and you’ve got a bit more texture on top. Thumbs up with these slight mods!
Suzy
Orange County CA
1/13/2022
Excellent! Won a pumpkin bread "bake-off" last weekend and it was quick to make. Really flavorful with the fresh ginger
Lindsay
Houston, TX
11/8/2021
Amazing recipe, would make a again and amp up the ginger - both fresh and powder. I used a teaspoon of Maldon salt in the batter and it has the perfect salty / sweet ratio.
ZeusFromTheCongo
Toronto, ON, Canada
11/2/2021
BEST pumpkin bread ever. love how it uses olive oil, not sure why John from FL said hes using canola. its delicious and Molly is a genius as always! love love love this recipe so much I make it even in non-fall... you won't overbake it its so moist, dont underbake!
Anna Ward
San Clemente CA
10/28/2021
I wish she had specified what brand of kosher salt she used! I used Windsor (same sodium content/saltiness as Morton) and it was WAY too salty. I'm usually on board for Molly's saltier dishes, but this was inedible – I ended up having to throw most of it out because no one in my family could eat it. I'm assuming she probably used Diamond Crystal, and if she'd specified that, I would've cut my salt in half. Also, even after my cake tester came out clean, it was partly undercooked inside and super mushy. I think there's too much of the wet ingredients – I'm all for a moist cake, but the texture of this was gross, and the sugar on top didn't caramelize so it was just super weird having that sprinkled on top. (My oven was definitely hot enough – I used a thermometer.) I really wanted to like this, so I'm going to try again with a few alterations. I'd definitely recommend cutting back on the salt (if using Morton or similar), oil, and sugar topping, and making sure you bake it at LEAST 90 min, even if you think it's done before then.
Anonymous
Ottawa, ON
9/30/2021
I was underwhelmed at first, but the more I ate it, the more I liked it. I will skip the olive oil next time and use canola; I feel like the evoo made the bread taste stale much sooner. This loaf will last me a week or longer. I used one half a cup of oil. I prefer a drier crumb and knew 1 cup would be way too much for me. I used 1 cup of sugar and it was sweet enough for me. (I actually used half white/brown sugar, and a tablespoon of molasses). I added a minced apple which contributed moistness and added some 'acid'/tartness. I'll repeat the apple next time, I could definitely taste what it added. I used 3 eggs instead of 2; the eggs I had were small + I wanted a bit more nutrition in the loaf. I also added toasted walnuts.
John
Florida
2/25/2021
This is the best Pumpkin Bread! This is the third year making it and it is perfect every time I bake it. I have made some tweeks, I chop up candied ginger, use 1/4 C. I also add pecans to it, it makes for a lovely bite. Do not pass on the Maple Butter, it is wonderful. I have used the butter to glaze cook carrots, there are endless possibilities!
Anonymous
Dallas, TX
12/24/2020
Unbelievable!! I’ve made this 5-6 times and it always comes out amazing and people beg me for the recipe. I don’t find the olive oil flavor overpowering at all. The only change I make (and I know it’s gonna sound crazy) is I add a ton more of each spice- like 3tsp cinnamon, 1/2tsp cloves, 2-3tbsp ginger, etc. I love a super pumpkin spice-y flavor and with the increase, this delivers. Also, the seeds on top add the perfect crunch- don’t skip them!
Lin
New York
12/17/2020
Not only was this super easy and quick to make, it was also fantastically delicious. I didn't have any olive oil, so I used coconut instead. Also, I didn't have any pumpkin seeds so I used chopped pecans on top. It's a tad on the sweet side, so cutting the sugar down to 1 cup may be a good idea based on your preference. 10/10!
Anonymous
Madison, WI
12/1/2020
The only adjustment I made to the recipe was using 1 cup instead of 1 1/2 cups of sugar since I read reviews that it was very sweet. The bread came out perfect! I was hesitant to use the olive oil, but I use a good quality one and it wasn't overpowering. The maple butter went well with the bread too.
Anonymous
11/25/2020