Ultimate Homemade Pumpkin Bread with Salted Maple Butter: Your New Fall Favorite

Get ready to elevate your autumn baking with this exquisite Pumpkin Bread with Salted Maple Butter. This isn’t just any pumpkin bread; it’s a refined, grown-up version of that beloved seasonal treat we all eagerly anticipate. Prepare for a sensational flavor explosion, thanks to the dynamic duo of freshly grated nutmeg and ginger. But the magic doesn’t stop there. A generous, irresistible topping of toasty pumpkin seeds and crunchy sugar adds an unparalleled texture and sweetness, making every bite an unforgettable experience.

And let’s not forget the star accompaniment: the glorious Salted Maple Butter. This rich, creamy, and perfectly balanced butter is the ideal partner for a warm slice of this spiced pumpkin bread. Really, how could you go wrong with such a divine combination? It’s a symphony of sweet, savory, and warmly spiced flavors that will surely become a staple in your fall kitchen.

Why This Pumpkin Bread Recipe Stands Out

Many pumpkin bread recipes offer comfort, but this one delivers an extraordinary depth of flavor and texture. The use of fresh ginger and nutmeg truly makes a difference, imparting a vibrant, aromatic quality that pre-ground spices simply can’t match. The crunchy pumpkin seed and sugar topping isn’t just for show; it provides a delightful contrast to the soft, moist interior of the bread, adding another layer of enjoyment. Coupled with the homemade salted maple butter, this recipe transforms a simple quick bread into an indulgent dessert or a luxurious breakfast treat. It’s perfect for cozy mornings, afternoon snacks, or sharing with loved ones during holiday gatherings.

Crafting Your Perfect Pumpkin Bread: Essential Ingredients

To embark on this delightful baking journey, gather the following ingredients. Each plays a crucial role in creating the ultimate pumpkin bread experience.

Ingredients for the Pumpkin Bread:

• Non-stick spray: Essential for easy release, or use softened butter to generously coat the baking pan. This prevents your beautiful bread from sticking and ensures a clean lift.
• Flour: We recommend unbleached all-purpose flour for its consistent performance. For the best quality and flavor, I personally favor organic, non-GMO, and glyphosate-free flour, such as that from the domestic company, Sunrise Flour Mill, located in Minnesota. Using high-quality flour can significantly impact the bread’s texture and overall taste.
• Ground cinnamon: A classic and indispensable ingredient in pumpkin bread, cinnamon contributes a warm, comforting, and subtly sweet spicy flavor that defines fall baking.
• Kosher salt: Crucial for balancing the sweetness and enhancing all the other flavors. If you need to substitute with table salt, proceed with caution. Table salt is much finer and denser than kosher salt, meaning a teaspoon of table salt contains more actual sodium. As a general rule, use about two-thirds the amount of table salt when a recipe specifies kosher salt.
• Baking powder & baking soda: This recipe cleverly employs both leavening agents for optimal results. Baking soda reacts with acidic ingredients (like pumpkin purée) to create a tender, slightly chewy crumb, while baking powder provides lift and contributes to a lighter, fluffier texture. This combination ensures a perfectly risen and moist loaf.
• Freshly grated nutmeg: Trust us, the small effort of grating fresh nutmeg is incredibly rewarding. Its bold, aromatic, and slightly sweet flavor will truly shine through, elevating the bread far beyond what pre-ground nutmeg can offer. However, if whole nutmeg isn’t on hand, store-bought ground nutmeg is an acceptable substitute. Ground nutmeg offers a warm, woody, and subtly sweet profile with a hint of clove, adding depth to your baked goods.
• Ground cloves: Made from dried clove buds ground into a fine powder, ground cloves are a popular spice known for their warm, aromatic, and slightly sweet flavor with a distinctive hint of bitterness. They complement the other pumpkin spices beautifully, adding a rich, complex note.
• Eggs: Large eggs, whether chilled or at room temperature, are used to bind the ingredients and contribute to the bread’s structure and moisture. Room temperature eggs generally emulsify better, leading to a smoother batter.
• Pumpkin purée: It’s vital to use pure pumpkin purée, not pumpkin pie filling. Pumpkin purée is simply cooked and pureed pumpkin, offering a natural pumpkin flavor. Pumpkin pie filling, on the other hand, is a pre-mixed product containing added sugar, spices, and thickeners, which would throw off the carefully balanced ratios of this recipe.
• Fresh ginger: Finely grated fresh ginger root imparts a distinct, zesty, and spicy aromatic flavor that is far more complex and sweeter than its dried, ground counterpart. It adds a wonderful zing that brightens the overall spice profile.
• Granulated sugar: We prefer using organic granulated sugar when possible. It’s typically less processed than conventional refined sugar, often retaining some beneficial molasses which contains vitamins, minerals, and antioxidants. Additionally, organic sugar is produced without synthetic pesticides or herbicides, making it a conscious choice.
• Extra-virgin olive oil: Our top choice is always single-source extra-virgin olive oil from Italy. Its rich flavor and less processed nature mean a healthier and more delicious result compared to highly refined oils, contributing to the bread’s moistness and a subtle fruitiness.
• Raw pumpkin seeds: These are scattered generously over the batter before baking. The heat of the oven transforms them, bringing out their rich, nutty flavor and creating a satisfying crispy crunch on the top of the loaf.

Canned Pumpkin: Convenience Without Compromise

You’ll be delighted to know that this incredible pumpkin bread is made with readily available canned pumpkin purée. While preparing your own homemade pumpkin purée is certainly an option if you have the time and inclination, there’s truly no need to feel obliged. High-quality canned pumpkin purée works wonderfully, providing consistent results and making this recipe accessible to even the busiest home bakers. Just remember the golden rule: ensure it’s pure pumpkin, not pie filling!

Step-by-Step Baking Instructions

Follow these detailed steps to create your perfect loaf of pumpkin bread. Precision and care will yield the best results.

Pro Tip: Freeze Your Ginger for Effortless Grating!

Fresh ginger can be notoriously difficult to grate when soft, often resulting in “gummed up” and stringy pieces. For a hassle-free experience, I always keep a supply of peeled ginger pieces in my freezer. When you’re ready to use it, simply pull out a piece, grate it on your Microplane while it’s still frozen, and you’ll be amazed by how easily you achieve a fluffy pile of perfectly grated ginger. Then, just pop the unused portion back into the freezer bag for next time. This trick saves time and ensures a smooth consistency in your batter.

Whipped to Perfection: Salted Maple Butter

While your kitchen fills with the enticing aroma of baking pumpkin bread, it’s the perfect time to prepare the sensational salted maple butter. This creamy, dreamy accompaniment is what truly elevates this dish from delicious to divine.

Ingredients for Salted Maple Butter:

• Unsalted butter – Crucially, use unsalted butter at room temperature (about 1½ sticks). This allows the natural, rich flavor of the butter to shine without competing with added salt. More importantly, it gives you complete control over the sodium level in your final product, ensuring a perfect balance of sweet and savory.
• Pure maple syrup – We highly recommend splurging on the good stuff here. Pure maple syrup is a natural sweetener derived solely from the boiled sap of specific maple trees. Unlike imitation syrups, pure maple syrup contains no additives, preservatives, or artificial ingredients, offering a depth of flavor that is simply irreplaceable. Its authentic taste is vital for this butter.
• Flaky sea salt – Flaky sea salt boasts large, irregular crystals that add delightful bursts of crunchy, salty goodness to your finished dishes. While not ideal for precise measurements in baking, they are perfect for this butter, providing textural intrigue. If flaky sea salt is unavailable, coarse kosher salt can be used as a suitable alternative, though you might miss some of that signature crunch.

A Little Extra Maple Butter Never Hurts!

You’ll likely end up with more salted maple butter than you’ll need for a single loaf of pumpkin bread – and that’s a fantastic problem to have! This versatile and unbelievably delicious spread is perfect for so much more:

• It’s absolutely amazing when served with a stack of fluffy pancakes, crispy waffles, or golden french toast, adding a gourmet touch to your breakfast or brunch.
• Or simply spread it generously on a piece of warm toast, a freshly baked bagel, or even corn muffins for an instant upgrade.
• For the best taste and spreadability, always serve your salted maple butter at room temperature. It will be smooth, creamy, and utterly delightful.

The Magic of Parchment Handles!

Crucially, do not turn the pan upside down as you would normally do for other baked goods. If you did, you’d surely lose some of those precious, crunchy pumpkin seeds and caramelized sugar from the topping. The parchment paper handles will work like magic, allowing you to gently lift the bread straight up and out, preserving its beautiful crust. You’ll see how simple and effective it is!

Serving and Storage Suggestions

The best way to enjoy your freshly baked Pumpkin Bread is while it’s still warm, or at a comfortable room temperature, accompanied by a generous spread of that glorious Salted Maple Butter. The slight warmth of the bread will gently melt the butter, allowing its rich flavors to meld beautifully.

This bread is not only delicious but also holds up well. You can store your pumpkin bread, covered tightly with plastic wrap or in an airtight container, for up to four days at room temperature. For longer storage, slices can be individually wrapped and frozen for up to three months. Simply thaw at room temperature or gently warm in the microwave or oven when a craving strikes. The salted maple butter can be stored in the refrigerator for up to two weeks. Allow it to come to room temperature before serving for optimal spreadability.

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Pumpkin Bread with Salted Maple Butter

Recipe adapted from Bon Appétit

A grown-up, super-moist, and no-fuss quick bread featuring the warm flavors of fall, a delightful crunchy pumpkin seed topping, and a luscious homemade salted maple butter. This comforting treat is perfect for autumn mornings or cozy gatherings.

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Servings 1 – 9″ loaf & 1 cup flavored butter

Author Rosemary Stelmach

Ingredients

Pumpkin Bread

• non-stick vegetable oil spray
• 2 1/2
  cups
  all-purpose flour
• 2
  teaspoons
  ground cinnamon
• 2
  teaspoons
  kosher salt
• 1
  teaspoon
  baking powder
• 1/2
  teaspoon
  baking soda
• 1/2
  teaspoon
  freshly grated nutmeg
• 1/8
  teaspoon
  ground cloves
• 2
  large eggs
• 1
  (15-ounce) can pumpkin purée
• 1 1/2
  tablespoons
  finely grated fresh ginger
• 1 1/2
  cups
  sugar
  (plus 1 tablespoon for topping)
• 1
  cup
  extra-virgin olive oil
• 1/2
  cup
  raw pumpkin seeds

Salted Maple Butter

• 3/4
  cup
  unsalted butter, at room temperature
  (1 1/2 sticks)
• 1/4
  cup
  pure maple syrup
• 3/4
  teaspoon
  flaky sea salt, plus more for serving

Instructions

Pumpkin Bread

1. Preheat oven to 325°F. Lightly coat a 9″ x 5″ loaf pan with nonstick spray. Line the bottom of the pan with parchment paper, leaving a generous overhang on both long sides.

2. Whisk the flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.

3. In a separate large bowl, whisk the eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. Stream in the oil, whisking constantly until mixture is homogeneous. Gently fold half of the dry ingredients into the pumpkin mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.

4. Transfer the batter to the prepared pan; smooth top with a spatula. Scatter pumpkin seeds over batter, pressing lightly to adhere. Sprinkle seeds with remaining 1 tablespoon of sugar. Bake the bread, rotating the pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.

5. Let cool slightly, then run a knife or small offset spatula around the pan to help loosen bread. Using the paper overhang, transfer bread to a wire rack and let cool.

Salted Maple Butter

1. Using an electric mixer on medium-high speed, beat the 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.

2. Transfer the salted maple butter to a small bowl. If desired, season with more sea salt.

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