Ingredients:

  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed (for loaf)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ½ teaspoon Fine Sea Salt (for loaf)
  • 2 Large Eggs, room temperature
  • 1 cup Pumpkin Puree (canned, not pie filling)
  • ½ cup Neutral Cooking Oil (e.g., Canola or Grapeseed)
  • 1 teaspoon Vanilla Extract (for loaf)
  • 1 ½ cups Powdered Sugar (Icing Sugar, sifted)
  • 2 Tablespoons Light Brown Sugar, packed (for glaze)
  • 2 Tablespoons Unsalted Butter, melted
  • 3 – 4 Tablespoons Whole Milk or Cream
  • ½ teaspoon Vanilla Extract (for glaze)
  • ⅛ teaspoon Fine Salt (for glaze)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly, then line it with a strip of parchment paper that overhangs the sides.
  2. In a large bowl, whisk together the flour, both types of sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Sifting is highly recommended here to prevent lumps.
  3. In a separate medium bowl, whisk together the pumpkin puree, eggs, cooking oil, and vanilla extract until completely smooth and emulsified.
  4. Pour the wet ingredients into the dry ingredients bowl. Using a rubber spatula, gently fold the mixture together until just combined. Stop mixing the second you no longer see streaks of dry flour.
  5. Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes. If the top browns too quickly (around 40 minutes), tent loosely with aluminum foil.
  6. Test for Doneness: Insert a thin skewer or toothpick into the center of the loaf. It should come out clean or with a few moist crumbs attached.
  7. Remove the loaf from the oven and let it cool in the pan for 10–15 minutes. Use the parchment sling to lift the loaf onto a wire rack. Allow the bread to cool completely (at least 45 minutes) before glazing.
  8. To prepare the glaze: Sift the powdered sugar into a small bowl. Add the packed brown sugar, melted butter, vanilla, and salt.
  9. Whisk in the milk/cream, one tablespoon at a time, until the glaze is smooth, thick, and pourable, similar to heavy cream.
  10. Drizzle the glaze generously over the completely cool pumpkin loaf. Allow the glaze to set for 15-20 minutes before slicing and serving.