Ingredients:

  • 2 cups All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1 cup Light Brown Sugar, packed
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Kosher Salt
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Cloves
  • 2 Large Eggs (Room temperature)
  • 1 cup Canned Pumpkin Puree (NOT pumpkin pie filling)
  • 1/2 cup Vegetable Oil (Canola or Sunflower)
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups Powdered (Icing) Sugar, sifted (For Glaze)
  • 2 tablespoons Light Brown Sugar, packed (For Glaze)
  • 2–3 tablespoons Whole Milk or Heavy Cream (For Glaze)
  • 1/2 teaspoon Vanilla Extract (For Glaze)

Instructions:

  1. Preheat your oven to 175°C (350°F). Grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper leaving an overhang for easy lift-out.
  2. In a large bowl, whisk together the flour, both sugars, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until thoroughly combined. Ensure there are no clumps of spice or sugar.
  3. In a second bowl, whisk together the eggs, pumpkin puree, oil, and 1 teaspoon of vanilla extract until smooth and homogenous.
  4. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold the mixture together gently, mixing only until just combined and you no longer see streaks of dry flour. Do not overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 to 65 minutes, or until a long skewer or toothpick inserted into the centre comes out clean (a few moist crumbs are acceptable).
  6. Remove the loaf from the oven. Let it cool in the pan for 15 minutes. Then, carefully lift the loaf out and transfer it to a wire rack to cool completely (at least 30 minutes).
  7. While the bread cools, whisk together all glaze ingredients (powdered sugar, brown sugar, milk/cream, and 1/2 teaspoon vanilla extract). Start with 2 tablespoons of liquid, adding the third only if needed, aiming for a thick, luxurious consistency.
  8. Once the bread is completely cool, drizzle the glaze evenly over the top, letting it cascade down the sides. Allow the glaze to set for 10 minutes before slicing and serving.