Pumpkin Bread With Salted Maple Butter

, Makes one 9x5" loaf

A spiced pumpkin loaf made with olive oil and topped with crunchy seeds, served with whipped salted maple butter.

prepPreheat oven to 325°F / 165°C
prepCoat 9x5" loaf pan with nonstick spray; line bottom with parchment, leaving overhang on long sides
315 g all-purpose flour	Whisk dry ingredients		Fold in dry mix in two additions	Pan batter, top with seeds & sugar	Bake 325°F / 165°C, 80–90 min	Loosen, lift out, cool on rack	Serve bread with maple butter
2 tsp ground cinnamon
2 tsp kosher salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp freshly grated nutmeg
1/8 tsp ground cloves
2 large eggs	Whisk eggs, pumpkin, ginger, sugar	Stream in oil, whisk smooth
1 can (425 g) pumpkin purée
1 Tbsp plus 1 tsp finely grated ginger (from one 3" piece)
300 g sugar (for the batter)
240 ml extra-virgin olive oil
65 g raw pumpkin seeds
1 Tbsp sugar (for the topping)
1 1/2 sticks (170 g) unsalted butter, room temperature	Beat butter 5–6 min until fluffy	Beat in maple syrup & sea salt
60 ml pure maple syrup
3/4 tsp flaky sea salt, plus more for serving

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