Spiced Pumpkin Bread

I couldn’t resist buying a few mums and purple cabbages for my flower pots this week. I planted pumpkin seeds in my garden this year and their happy vines criss cross and trail all across the garden into the raspberries and blueberries and even through the fence.

I think I’ve counted at least a dozen orange pumpkins and soon, I’ll send my boys out to pick them so I can tuck them into my flower pots and pile on my front porch.

With the month of October just a few days away, the time has arrived (in my mind at least) for all things fall. Bring on trips to the pumpkin patch, warm sweaters, hot drinks, and all the comfort food.

This pumpkin bread recipe is all the quintessential fall flavors we love packed with cinnamon, ginger, nutmeg and cloves. I’ve made lots and lots of pumpkin bread recipes over the years, but this one in particular checks all the boxes. This recipe is a direct adaptation from chef and author, Molly Baz, who has inspired many many dishes for me over the years.

The bread is dense and flavorful while still being light and crumbly. The combination of olive oil and eggs make for a rich cake-like crumb while the pumpkin lightens the batter to keep it tender and moist. The pumpkin seeds scattered along the top add just a touch of texture, which I happen to love. The generous flavors of ginger and cinnamon give the bread lots of wonderful flavor and the pinch of nutmeg and cloves bring just a hint of warm spice.

Spiced Pumpkin Bread

• 1 15-ounce caned pumpkin puree

• 1 cup olive oil

• 3 large eggs

• 1 1/2 cups granulated sugar

• 1 1/2 teaspoons vanilla extract

• 2 1/2 cups all-purpose flour

• 2 teaspoons kosher salt

• 1/2 teaspoon baking soda

• 1 teaspoon baking powder

• 2 teaspoons cinnamon

• 2 teaspoons ground ginger

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves OR allspice

• 1/4 cup raw pumpkin seeds

• Cinnamon-sugar*

Preheat oven to 350 degrees. Lightly coat a 9x5 loaf pan with cooking spray or line with parchment paper. Set aside.

In a large bowl, combine the sugar and eggs, whisking until smooth. Drizzle in the olive oil, mixing again until smooth. Add the pumpkin puree and vanilla extract, stirring again.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and ground cloves. Gently fold the dry ingredients with the pumpkin mixture, until no dry spots remain. Combine the ingredients to form a batter but be careful not to over mix.

Transfer the batter to the prepared pan, smoothing the top with a spatula. Sprinkle the pumpkin seeds over the top of the batter and then sprinkle the entire pan with cinnamon-sugar.

Bake the bread, rotating about halfway through the cook time for about 75-80 minutes or until a toothpick or knife inserted into the center of the bread comes out clean. Bake time may vary up to 90 minutes depending on oven temperature. Don’t be discouraged if your bread takes a little longer to bake, it will be wonderful when it comes out of the oven and in the meantime your kitchen will smell delicious.

Once the bread comes out of the oven, allow it to cool for 10 to 15 minutes in the pan before transferring to a wire cooling rack to finish cooling completely. Slice into pieces and enjoy!

*Combine three tablespoons granulated sugar with one teaspoon ground cinnamon in a small jar or bowl. Stir to combine. Use this combo to sprinkle over the top of the bread batter. Seal extras with a lid and save for buttered toast, to sprinkle on slices of crunchy apple or add a pinch to a bowl of oatmeal.