Ingredients:

  • 2 cups All-Purpose Flour, sifted
  • ¾ cup Granulated Sugar
  • ½ cup Light Brown Sugar, firmly packed
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 1 teaspoon Fine Sea Salt
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves (optional)
  • 1 cup Canned Pumpkin Puree (not pie filling)
  • ½ cup Neutral Oil (e.g., Vegetable or Canola)
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 3 tablespoons Unsalted Butter (for glaze)
  • ¼ cup Firmly Packed Light Brown Sugar (for glaze)
  • 2 tablespoons Milk or Heavy Cream (for glaze)
  • 1 cup Powdered (Icing) Sugar, sifted (for glaze)
  • ½ teaspoon Vanilla Extract (for glaze)

Instructions:

  1. Prepare the Oven and Tin: Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf tin thoroughly and line with parchment paper, allowing an overhang for easy lift-out.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Ensure no clumps remain.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, oil, eggs, and vanilla extract until smooth and fully emulsified.
  4. Incorporate: Pour the wet ingredients into the dry ingredients.
  5. Mix Gently: Use a rubber spatula to fold the ingredients together until just combined. Stop mixing as soon as no streaks of dry flour are visible to prevent tough bread.
  6. Transfer and Bake: Scrape the batter into the prepared loaf tin, smoothing the top.
  7. Bake: Bake for 60–65 minutes at 350°F (175°C). If the top begins browning too quickly after 45 minutes, loosely tent the loaf with aluminum foil.
  8. Test for Doneness: The bread is done when a skewer or thin knife inserted into the center comes out clean or with only a few moist crumbs attached.
  9. Cool: Allow the loaf to cool in the pan for 10–15 minutes before carefully lifting it out onto a wire rack using the parchment paper overhang. Let it cool further until it is barely warm to the touch.
  10. Prepare the Glaze Base: In a small saucepan over medium heat, melt the butter and brown sugar together, stirring constantly until the sugar is dissolved and the mixture begins to bubble (about 1 minute). Remove from heat.
  11. Finish the Glaze: Whisk in the milk/cream and vanilla extract. Slowly add the sifted powdered sugar, whisking until the mixture is smooth and thick but still pourable. Adjust consistency with drops of milk or teaspoons of powdered sugar as needed.
  12. Glaze the Loaf: Place the wire rack over a baking sheet (to catch drips). Pour the glaze over the top of the slightly warm loaf, ensuring it covers the top and drizzles down the sides.
  13. Set: Allow the glaze to set for 15–20 minutes before slicing and serving.