Pumpkin Bread with Salted Maple Butter

Preheat oven to 325 degrees F (160 degrees C).

Lightly coat a 9x5-inch loaf pan with Vegetable Oil Cooking Spray (as needed). Line the bottom of the pan with parchment paper, leaving a generous overhang on both long sides.

Whisk the All-Purpose Flour (2 1/2 cups), Ground Cinnamon (1/2 Tbsp), Kosher Salt (1/2 Tbsp), Baking Powder (1 tsp), Baking Soda (1/2 tsp), Whole Nutmeg (1/2 tsp), and Ground Cloves (1/8 tsp) in a medium bowl.

In a separate large bowl, whisk the 100% Pumpkin Purée (1 can), Granulated Sugar (1 1/2 cups), Eggs (2), and Fresh Ginger (1 1/2 Tbsp) until combined. Stream in the Extra-Virgin Olive Oil (1 cup), 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.

Transfer the batter to the prepared pan; smooth top with a spatula. Scatter Pepitas (1/2 cup) over batter, pressing lightly to adhere. Sprinkle seeds with remaining Granulated Sugar (1 Tbsp). Bake the bread, rotating the 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 the pan to help loosen bread. Using the paper overhang, transfer bread to a wire rack and let cool.

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 tsp) and beat, scraping down sides of bowl once more, just until incorporated.

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

Serve and enjoy!