Ginger & Orange Pumpkin Bread
Fall baking doesn't get better than this. Two of our oils — Butter Infused Olive Oil for richness and Blood Orange Fused Olive Oil for a bright citrus lift — replace traditional butter and neutral oil here, giving this pumpkin bread a depth of flavor that plain recipes simply can't touch. Fresh ginger adds real warmth (not the muted version you get from the spice jar), and a crunchy pumpkin seed topping makes every slice feel intentional. It keeps for four days at room temperature and freezes beautifully — which means it's also one of the best things you can bring to someone's door.
Recipe: Ginger & Orange Pumpkin Bread
Makes one 9x5 loaf — adapted from Bon Appétit
Ingredients:
2½ cups all-purpose flour
2 tsp ground cinnamon
2 tsp sea salt
1 tsp baking powder
½ tsp baking soda
½ tsp freshly grated nutmeg
⅛ tsp ground cloves
2 large eggs
1 (15 oz) can pumpkin purée
1 tbsp + 1 tsp finely grated fresh ginger (from about one 3-inch piece)
1½ cups + 1 tbsp sugar, divided
½ cup Butter Infused Olive Oil
½ cup Blood Orange Fused Olive Oil
½ cup raw pumpkin seeds
Instructions:
Preheat oven to 325°F. Coat a 9x5-inch loaf pan with nonstick spray and line the bottom with parchment, leaving a generous overhang on both long sides for easy removal.
In a medium bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, nutmeg, and cloves.
In a large bowl, whisk together eggs, pumpkin purée, fresh ginger, and 1½ cups sugar. Slowly stream in both olive oils, whisking constantly until the mixture is smooth and homogeneous.
Gently fold half the dry ingredients into the wet mixture until no dry spots remain. Fold in the remaining dry ingredients, being careful not to overmix.
Pour batter into the prepared pan and smooth the top. Scatter pumpkin seeds evenly over the surface, pressing lightly to adhere. Sprinkle with the remaining 1 tbsp sugar.
Bake 80–90 minutes, rotating the pan once halfway through, until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then use the parchment overhang to lift the loaf onto a wire rack to cool completely.
Make Ahead: Wrap tightly in plastic and store at room temperature for up to 4 days, or freeze for up to 3 months. The flavor deepens on day two — if you can wait that long.
