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RECIPE
18 INGREDIENTS10 STEPS1HR 50MIN

Pumpkin Bread with Salted Maple Butter

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A Hint of Rosemary

I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
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Get ready for a flavor burst from the freshly grated nutmeg and ginger. And that topping. A generous layer of toasty pumpkin seeds and crunchy sugar. And let’s not forget about the butter. Salted maple butter. Really, how can you go wrong with that combo?
1HR 50MIN
Total Time

A Hint of Rosemary

I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
1
Serves 1

Pumpkin Bread

2 1/2 cups
1/2 Tbsp
Ground Cinnamon
1/2 Tbsp
1 tsp
Baking Powder
1/2 tsp
Baking Soda
1/2 tsp
Freshly Grated  Whole Nutmeg
1/8 tsp
Ground Cloves
1 can
(15 oz)
1 1/2 cups
2
Large  Eggs
1 1/2 Tbsp
Fresh Ginger , grated
1 cup
Extra-Virgin Olive Oil
1/2 cup
Pumpkin Seeds
to taste
Vegetable Oil Cooking Spray

Salted Maple Butter

3/4 cup
Unsalted Butter , room temperature

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Nutrition Per Serving

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CALORIES
6149
FAT
378.2 g
PROTEIN
57.9 g
CARBS
660.8 g

Cooking Instructions

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Step 1
Preheat oven to 325 degrees F (160 degrees C).
Step 2
Lightly coat a 9" x 5" loaf pan with Vegetable Oil Cooking Spray (to taste). Line the bottom of the pan with parchment paper, leaving a generous overhang on both long sides.
Step 3
Whisk the All-Purpose Flour (2 1/2 cup), Ground Cinnamon (2 teaspoon), Kosher Salt (2 teaspoon), Baking Powder (1 teaspoon), Baking Soda (1/2 teaspoon), Whole Nutmeg (1/2 teaspoon), and Ground Cloves (1/8 teaspoon) in a medium bowl.
Step 4
In a separate large bowl, whisk the 100% Pumpkin Purée (1 can), Granulated Sugar (1 1/2 cup), Egg (2), and Fresh Ginger (1 1/2 tablespoon) until combined. Stream in the Extra-Virgin Olive Oil (1 cup), whisking constantly until mixture is homogeneous.
Step 5
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.
Step 6
Transfer the batter to the prepared pan; smooth top with a spatula. Scatter Pumpkin Seeds (1/2 cup) over batter, pressing lightly to adhere. Sprinkle seeds with remaining Granulated Sugar (1 tablespoon). Bake the bread, rotating the pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.
Step 7
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.
Step 8
Using an electric mixer on medium-high speed, beat the Unsalted Butter (3/4 cup) in a large bowl, scraping down sides, until light and fluffy, 5–6 minutes. Add Pure Maple Syrup (1/4 cup) and Sea Salt Flakes (3/4 teaspoon) and beat, scraping down sides of bowl once more, just until incorporated.
Step 9
Transfer the salted maple butter to a small bowl. If desired, season with more sea salt.
Step 10
Serve and enjoy!

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Nutrition Per Serving
Calories
6149
% Daily Value*
Fat
378.2 g
485%
Saturated Fat
121.8 g
609%
Trans Fat
0.0 g
--
Cholesterol
725.7 mg
242%
Carbohydrates
660.8 g
240%
Fiber
36.7 g
131%
Sugars
376.7 g
--
Protein
57.9 g
116%
Sodium
6773.1 mg
294%
Vitamin D
2.0 µg
10%
Calcium
457.3 mg
35%
Iron
20.4 mg
113%
Potassium
1104.4 mg
23%
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