Total time: 1 hour 40 minutes
2 ½ cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons Diamond Crystal Salt Co.® Baking Salt™
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
2 large eggs
1 (15 ounce) can pumpkin puree
1 ½ tablespoons freshly grated ginger
1 ½ cups granulated sugar
1 cup olive oil
½ cup raw pumpkin seeds
1 ½ sticks unsalted butter, room temperature
¼ cup pure maple syrup
Diamond Crystal® California Sea Salt (to taste)
Preheat oven to 325°. Grease and line a 9x5-inch loaf pan with parchment paper sling.
Whisk together flour, cinnamon, baking salt, baking powder, baking soda, nutmeg and cloves in medium bowl.
Whisk together eggs, pumpkin puree, ginger, sugar and oil in large bowl until combined. Gently fold half of dry ingredients into the egg mixture until no lumps remain. Repeat with remaining dry ingredients until combined.
Transfer batter to prepared pan. Top with pumpkin seeds and 1 tablespoon of sugar. Bake, rotating pan halfway through, until a toothpick inserted into center comes out clean, about 80-90 minutes.
Let cool slightly in pan before transferring to a wire rack to finish cooling.
Beat butter, maple syrup and sea salt in large bowl, using an electric mixer, until light and fluffy, about 5-6 minutes. Serve bread warm with maple butter.