The Ultimate pumpkin bread recipe, filled with pumpkin puree and fresh ginger. This healthier version of a classic fall treat does everything right – including the use of olive oil. This recipe comes from Molly Baz and Bon Appetit – two of the best resources out there!
Trust me that I’m as big a fan of the Trader Joe’s Pumpkin Bread Box mix as the rest of you. I stock up on it, and make it regularly. But sometimes, I like to make it from scratch, using healthier ingredients. This recipe makes all the effort worthwhile. I love the use of the entire can of pumpkin puree, vs. so many recipes that only ask for 1/2 cup – what am I supposed to do with the rest of the can? It amps up the nutritional content, keeps the bread super hydrated (replacing another adjective that NOBODY likes), and adds true pumpkin flavor beyond that of a spice jar. Replacing often used canola oil with olive oil is another good move – the fruitiness brings out the pumpkin and ginger, making everything meld happily.
The temperature for cooking this loaf is 325, lower than most recipes, meaning it takes a little over an hour to bake. If you are rushed and want to cut the time, I have made this in 60 minutes by doing the first 20 minutes at 350 and the last 40 at 325. You will get a slightly puffed top as pictured above.
BEST Pumpkin Bread
Ingredients
- cooking spray
- 2 1/2 cups all purpose flour
- 2 tsp kosher salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp grated nutmeg
- 1/8 tsp ground cloves, or allspice
- 1 15 oz can pumpkin puree
- 2 xl eggs
- 1 Tbsp (plus 1 teaspoon) freshly grated ginger
- 1 1/2 cups granulated sugar, plus 1/2 Tbsp at the end
- 1 cup extra virgin olive oil
- 1/4 cup raw pumpkin seeds
Instructions
- Preheat oven to 325 degrees. Lightly coat a 9x5" loaf pan with nonstick spray. Line bottom of pan with parchment, leaving a generous overhang on both long sides.
- Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.
- 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.
- Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over batter, pressing lightly to adhere. Sprinkle seeds with remaining 1/2 Tbsp. sugar. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.
- 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
