BEST Pumpkin Bread
The Ultimate Pumpkin Bread recipe filled with pumpkin puree and fresh ginger.
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
This is Molly Baz's recipe from Bon Appetit - I use slightly less sugar on the top, and fewer pumpkin seeds. This bread also holds on to chocolate chips very well. I have been known to rush the cook time by starting the first 20 minutes at 350, then another 40 at 325. You get a puffed top, but it cooks perfectly in an hour if you are rushed. Thanks MOLLY BAZ and Bon Appetit!