The perfect loaf of pumpkin bread! Moist, perfectly spiced and amazing slathered with a sweet whipped butter.
- 2 ½ cups flour
- 2 teaspoons ground cinnamon
- 2 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 eggs
- 1 15oz can pumpkin puree (NOT pie filling!)
- 1 tablespoon fresh, grated ginger
- 1 ½ cups sugar
- 1 cup olive oil
Maple Chai Butter
- 8 tablespoons (1 stick) unsalted butter, softened
- ¼ cup maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon flaky sea salt
- Preheat oven to 325. Grease a 9x5 loaf pan with butter, and line with a sheet of parchment paper (for easy removal)
- In a small bowl, whisk together flour, spices, baking powder, baking soda and salt. Set aside.
- In another bowl, whisk together eggs and pumpkin until combined. Add ginger and sugar and whisk until everything is mixed well. Slowly add olive oil while constantly whisking until oil is fully combined.
- Add dry ingredients and fold until just combined.
- Pour into pan and bake for 60-75 minutes, until a cake tester comes out mostly clean. Let cool completely to set (if you can!!)
Maple Chai Butter Using a stand or hand mixer, whip together butter, maple syrup, spices and salt. Mix until everything is completely combined and butter is slightly whipped.
Recipe slightly adapted from Bon Appetite.
Is it really November if we haven't talked about Pumpkin Bread yet??
I fully believe this is the best time of year for quick breads. Now that I think about it, it might be the ONLY time I actually make quick breads?! A cup of coffee with a slice of slightly warm pumpkin bread is just perfect now, so let's enjoy it while it lasts okay?
This pumpkin bread is from Bon Appetite, and while it is mostly traditional, does have a few little unique qualities - mainly the fact that it uses olive oil in place of butter in the bread and is topped with a whipped maple butter that I clearly took some liberties with.
The bread is moist and perfectly sweet, especially when topped with said butter. Creamy, fall-spiced and perrrrfect slathered on a slightly warm slice.
Ugh will you guys remind me to stop writing posts weeks after I actually make the food. Because now would be a great time to eat some pumpkin bread, yet it is nowhere to be found in my kitchen. Womp.
Lucky for me (and you!), it's easy to make and since I buy a can of pumpkin every time I go to the store out of habit, I have no less than 6 cans in my pantry right now. So yea, this is happening soon.
Hope you love this one!