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This cake comes to you from our own backyard. Our Arbosano Extra Virgin Olive Oil enhances the flavors of cinnamon, nutmeg, and ginger, giving a balance of sweetness and a hint of spice. It really brings the warm and fuzzy feeling of the Autumn Season. What beverage would you pair with it?
BREAD (Makes one 9x5" loaf)
Preheat oven to 325°. Lightly coat a 9x5" loaf pan with nonstick spray. Line the bottom of the pan with parchment, leaving a generous overhang on both long sides.
Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.
Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. Stream in Arbosano Extra Virgin Olive Oil, whisking constantly until the mixture is homogeneous. Gently fold half of the dry ingredients into the egg mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over the batter, pressing lightly to adhere. Sprinkle seeds with remaining 1 Tbsp. sugar. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.
Let cool slightly, then run a knife or small offset spatula around the pan to help loosen the bread. Using the overhang, transfer the bread to a wire rack and let it cool.
Do Ahead: Bread can be baked 4 days ahead. Cover tightly with plastic wrap and keep it at room temperature.
Using an electric mixer on medium-high speed, beat butter in a large bowl, scraping down sides, until light and fluffy, 5–6 minutes. Add maple syrup and ¾ tsp. sea salt and beat, scraping down the sides of the bowl once more, just until incorporated.
Transfer maple butter to a small bowl; season with more sea salt.
Do Ahead: Maple butter can be made 5 days ahead. Cover tightly with plastic wrap and chill. Let come to room temperature before using.
This recipe was adapted and sourced directly from BonAppetit.com