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Pumpkin Bread

Makes one large loaf, takes 90 minutes

• 2½ cups (325 g) All-Purpose Flour
• 2 tsp Cinnamon, ground
• 2 tsp Salt
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Nutmeg, grated
• ⅛ tsp Cloves, ground
• 2 large Eggs
• 1 can (15 oz) Pumpkin Puree
• 1 Tbsp Ginger, grated
• 1½ cups Sugar
• 1 cup Olive Oil
• ½ cup Raw Pumpkin Seeds (optional)

1. Preheat oven to 325°F. Line bottom of a loaf pan with parchment paper, leaving generous overhang on both sides.
2. Whisk flour, cinnamon, salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.
3. Whisk eggs, pumpkin puree, ginger, and sugar in a large bowl. Stream in oil, whisking constantly until the mixture is homogenous.
4. Gently fold half of the dry ingredients into the egg mixture until no dry spots remain.
5. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
6. Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over batter, pressing lightly to adhere.
7. Bake bread, rotating pan once halfway through, about 90 minutes.

Maple Butter

• 1 stick Butter, at room temperature
• ¼ cup Pure Maple Syrup
• ½ tsp Flaky Sea Salt

1. Beat butter in a medium bowl, scraping down sides, until light and fluffy, about 5–6 minutes.
2. Add maple syrup and salt and beat, scraping down sides of bowl once more, just until incorporated.

Prepare pan, preheat oven to 325°F				Bake 90 min
325 g Flour	Whisk		Mix gently
2 tsp Cinnamon, ground
2 tsp Salt
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Nutmeg, grated
⅛ tsp Cloves, ground
2 large Eggs	Whisk	Whisk gradually
15 oz Pumpkin Puree
1 Tbsp Ginger, grated
1½ cups Sugar
1 cup Olive Oil