Makes 2 loaves.

1 tablespoon everyday olive oil, plus more for greasing the pans

2 cups all-purpose flour, plus more for dusting pans

1/2 cup panko or plain bread crumbs

2 teaspoons ground cinnamon

1 teaspoon freshly grated nutmeg

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1¾ teaspoons kosher salt

1½ teaspoons baking soda

2 cups granulated sugar

1 cup vegetable oil

2/3 cup buttermilk

2 teaspoons vanilla extract

3 large eggs

1¾ cups pureed Roasted Pumpkin (see recipe above) or one 15-ounce can pureed pumpkin

Flaky sea salt (optional)

Heat the oven to 350 degrees. Grease two 9-by-5-by-3-inch loaf pans with some olive oil and dust with flour, tapping out any excess.

Make the bread crumbs: Heat the olive oil in a small skillet over medium heat. Add the bread crumbs and cook, stirring often, until lightly toasted, one to one and a half minutes. Remove from heat and stir in the cinnamon, nutmeg, ginger, allspice, cloves and three-quarters teaspoon salt.

In a large bowl, whisk together the flour, baking soda and remaining one teaspoon salt. In another bowl, whisk together the sugar, vegetable oil, buttermilk, vanilla and eggs until smooth. Whisk in the pumpkin. Pour the wet ingredients over the dry ingredients and stir until just combined.

Divide the batter between the prepared pans, then sprinkle each with half the spiced bread crumbs; if you like, sprinkle each with a pinch of flaky salt. Bake the loaves side by side until golden brown and a toothpick inserted in the middle of each loaf comes out clean, 55 to 60 minutes.

Transfer the pans to racks and let cool completely. Unmold and slice or wrap in plastic wrap and store at room temperature for up to one week.