Reported to be pretty close to Starbucks Pumpkin Bread.  Maple Butter a plus.  Someone added the Maple Mascarpone Cheese spread and it is a winner.

Caution! This calls for pure pureed pumpkin. Just make sure you’re not using pumpkin pie filling as that already has spices and sweeteners added to it. They are right next to each other in the grocery store so just had to make a note!

If you put tin foil around the outside of your loaf pan (shiny side facing in) will help prevent the sides and bottom from browning too much since it bakes for an hour. This is a fun trick and really works. Keeps the outside of the bread nice and soft! You can also place a piece of tin foil over the top of the bread after 45 minutes of baking.

Bread Ingredients:

• Nonstick vegetable oil spray
• 2½ c flour
• 2 tsp ground cinnamon
• 2 tsp kosher salt
• ½ tsp baking soda
• ½ tsp freshly grated nutmeg
• ⅛ tsp ground cloves
• 2 large eggs
• 1 15-oz. can pumpkin purée
• 1 Tab plus 1 tsp finely grated ginger (from about one 3″ piece fresh ginger)
• 1½ c plus 1 Tab sugar
• 1 c extra-virgin olive oil
• ½ c raw pumpkin seeds

Maple Butter Ingredients:

• 1½ sticks (¾ c) unsalted butter, room temperature
• ¼ c pure maple syrup
• ¾ tsp flaky sea salt, plus more for serving

Bread Directions:

1. Preheat oven to 325°.
2. Lightly coat a 9×5″ loaf pan with nonstick spray.
3. Line bottom of pan with parchment, leaving a generous overhang on both long sides.
4. Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.
5. Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl.
6. Stream in oil, whisking constantly until mixture is homogeneous.
7. Gently fold half of dry ingredients into egg mixture until no dry spots remain.
8. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
9. Transfer batter to prepared pan.
10. Smooth top with a spatula.
11. Scatter pumpkin seeds over batter, pressing lightly to adhere.
12. Sprinkle seeds with remaining 1 Tbsp. sugar.
13. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.
14. Let cool slightly.
15. Run a knife or small offset spatula around pan to help loosen bread.
16. Using overhang parchment, transfer bread to a wire rack and let cool.

Do Ahead: Bread can be baked 4 days ahead. Cover tightly with plastic wrap and keep at  room temperature.

Maple Butter Directions:

1. Using an electric mixer on medium-high speed, beat butter in a large bowl, scraping down
   sides, until light and fluffy, 5–6 minutes.
2. Add maple syrup and ¾ tsp sea salt and beat, scraping down sides of bowl once more, just until incorporated.
3. Transfer maple butter to a small bowl.
4. 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.

Maple Mascarpone Cheese

• 8 oz Mascarpone cheese
• 1 Tab powdered sugar
• 3 Tab maple syrup
• 1/4 tsp ground nutmeg

Maple Mascarpone Cheese Directions:

Whip together these ingredients, but not too long so it does not turn into butter.

Serves:  Makes 1 loaf

Source: Bon Appetit, Published October 2018 , Mary Doten