Spiced Pumpkin Bread with Pearl Sugar & Salted Maple Butter

(Makes 2 loaves)

There’s something grounding about baking with pumpkin when the days start to cool. This deeply spiced pumpkin bread is rich, tender, and generously scented with cinnamon, nutmeg, cloves, and ginger. Finished with a crackly crown of pearl sugar and served with salted maple butter, it’s the kind of loaf that feels equally right on a fall brunch table, tucked into a lunchbox, or sliced thick with a cup of afternoon coffee.

Moist without being heavy and boldly spiced without being overpowering, this is a pumpkin bread that feels both nostalgic and just a little elevated — the kind you make once and then come back to every single year.

Fresh Pumpkin Purée vs. Canned Pumpkin

Fresh pumpkin purée and canned pumpkin purée are not interchangeable without a small adjustment.

Fresh pumpkin purée contains significantly more water. If used as-is, it can lead to a dense or gummy loaf. To use fresh purée successfully, it should be simmered gently on the stovetop until thickened and reduced, allowing excess moisture to evaporate. Let it cool completely before baking.

Canned pumpkin purée, on the other hand, is already cooked and concentrated, making it consistent and reliable for baking. For this recipe, canned pumpkin is recommended unless you’ve taken the time to properly reduce fresh purée.

Why You’ll Love This Pumpkin Bread

• Exceptionally moist and tender thanks to oil instead of butter

• Bold, warm spices that taste like true autumn, not just pumpkin

• Pearl sugar topping adds a subtle crunch and bakery-style finish

• Keeps beautifully for days and slices like a dream

• Perfect for gifting, freezing, or serving with maple butter

Spiced Pumpkin Bread (2 Loaves)

Ingredients

Pumpkin Bread

• 5 cups unbleached all-purpose flour

• 4 tsp ground cinnamon

• 4 tsp kosher salt

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tsp freshly grated nutmeg (or ground nutmeg)

• ½ tsp ground cloves

• 4 large eggs

• 3 cups sugar

• 2 (15-oz) cans pumpkin purée

• 8 tsp jarred ginger or freshly grated ginger

• 2 cups extra-virgin oil

Topping

• Pearl sugar, or pumpkin seeds for sprinkling

Instructions

1. Preheat the oven to 325°F (165°C).
   Lightly grease two 9×5-inch loaf pans with nonstick spray. Line the bottoms with parchment paper, leaving a generous overhang on the long sides for easy removal.

2. In a medium bowl, whisk together the flour, cinnamon, salt, baking powder, baking soda, nutmeg, and cloves. Set aside.

3. In a large bowl or stand mixer fitted with the whisk attachment, beat the eggs, sugar, pumpkin purée, and gingeruntil smooth.

4. With the mixer running, slowly stream in the oil, whisking continuously until the mixture is fully emulsified and glossy.

5. Gently fold in half of the dry ingredients, mixing just until no dry spots remain. Repeat with the remaining dry ingredients, mixing on low and being careful not to overwork the batter.

6. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Sprinkle generously with pearl sugar, pressing lightly so it adheres.

7. Bake, rotating the pans halfway through, for 80–90 minutes, or until a tester inserted into the center comes out clean.

8. Let the loaves cool slightly, then use the parchment overhang to lift them out and transfer to a wire rack to cool completely.

Salted Maple Butter

Ingredients

• 1 cup butter, room temperature

• 4 Tbsp pure maple syrup

• 2 tsp flaky sea salt, plus more for serving

Instructions
Beat all ingredients together until light and smooth. Chill slightly or serve at room temperature with thick slices of pumpkin bread.

Make Ahead & Storage

• Keeps up to 4 days tightly wrapped at room temperature

• Freezes beautifully for up to 3 months (wrap well)

Spiced Pumpkin Bread with Pearl Sugar & Salted Maple Butter

Print

With ImageWithout Image

Yield: 16

Author: Richelle Fortin

Moist without being heavy and boldly spiced without being overpowering, this is a pumpkin bread that feels both nostalgic and just a little elevated — the kind you make once and then come back to every single year.

Ingredients

• Pumpkin Bread
• 5 cups unbleached all-purpose flour
• 4 tsp ground cinnamon
• 4 tsp kosher salt
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp freshly grated nutmeg (or ground nutmeg)
• ½ tsp ground cloves
• 4 large eggs
• 3 cups sugar
• 2 (15-oz) cans pumpkin purée
• 8 tsp jarred ginger or freshly grated ginger
• 2 cups extra-virgin oil
• Topping
• Pearl sugar or pumpkin seeds for sprinkling

Instructions

1. Preheat the oven to 325°F (165°C).
2. Lightly grease two 9×5-inch loaf pans with nonstick spray. Line the bottoms with parchment paper, leaving a generous overhang on the long sides for easy removal.
3. In a medium bowl, whisk together the flour, cinnamon, salt, baking powder, baking soda, nutmeg, and cloves. Set aside.
4. In a large bowl or stand mixer fitted with the whisk attachment, beat the eggs, sugar, pumpkin purée, and gingeruntil smooth.
5. With the mixer running, slowly stream in the oil, whisking continuously until the mixture is fully emulsified and glossy.
6. Gently fold in half of the dry ingredients, mixing just until no dry spots remain. Repeat with the remaining dry ingredients, mixing on low and being careful not to overwork the batter.
7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Sprinkle generously with pearl sugar, pressing lightly so it adheres.
8. Bake, rotating the pans halfway through, for 80–90 minutes, or until a tester inserted into the center comes out clean.
9. Let the loaves cool slightly, then use the parchment overhang to lift them out and transfer to a wire rack to cool completely.

Salted Maple Butter

1. Ingredients
2. 1 cup butter, room temperature
3. 4 Tbsp pure maple syrup
4. 2 tsp flaky sea salt, plus more for serving
5. Instructions
6. Beat all ingredients together until light and smooth. Chill slightly or serve at room temperature with thick slices of pumpkin bread.

Did you make this recipe?

Tag @richelle.fortin on instagram and hashtag it #strawberry dessert