INGREDIENTS
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon grated nutmeg (fresh if you have)
1/8 teaspoon ground cloves
2 large eggs
1 15-oz can pure pumpkin puree
1 tablespoon of finely grated ginger
1 1/2 cups of sugar (plus an extra tablespoon to sprinkle on the top at the end)
1 cup extra-virgin olive oil
1/3 cup raw pumpkin seeds
MAPLE BUTTER INGREDIENTS
1 stick unsalted butter, room temperature
3 tablespoons pure maple syrup
1/2 teaspoon flaky sea salt
Preheat oven to 325 degrees F and prepare a 9x5" loaf pan with nonstick spray all around, then line the bottom with cut parchment, leaving an overlay. Spray the parchment once its in the pan- you want this to come right out when its done!
In a medium bowl whisk together the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves. Set aside.
In a large bowl whisk together the eggs, pumpkin puree, grated ginger and 1 1/2 cups of sugar. Slowly whisk in the olive oil until the mixture is smooth. Using a spatula fold in the dry ingredients in 2 parts, being careful to get everything incorporated without over-mixing. Carefully pour into the prepared pan, smooth out the top, sprinkle the pumpkin seeds on top and then the last tablespoon of sugar.
Bake on the middle rack of the oven for about 65-80 minutes, rotating halfway through if your oven cooks unevenly, until a toothpick inserted into the center until it comes out (mostly) clean. Let cool and serve warm (out of the oven or lightly toasted later) with the maple butter smeared on top!
The maple butter is really very simple... just... whisk or beat together the butter ingredients until smooth. Serve right away or store in the fridge (but let come to room temperature before serving).
