Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar, 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
  • 2 large Eggs, at room temperature
  • ¾ cup Neutral Oil (Canola or Vegetable)
  • 1 cup Pumpkin Puree (100% Pumpkin)
  • 1 teaspoon Vanilla Extract (for loaf)
  • 2 tablespoons Unsalted Butter, melted (for glaze)
  • ¼ cup Dark Brown Sugar, packed (for glaze)
  • 1 cup Powdered Sugar, sifted (for glaze)
  • 2 – 3 tablespoons Milk or Heavy Cream (for glaze)
  • ½ teaspoon Vanilla Extract (for glaze)

Instructions:

  1. Preheat the oven to 175°C (350°F). Grease a 9x5 inch loaf pan thoroughly and line the bottom with a strip of parchment paper, leaving an overhang.
  2. In a large bowl, whisk together the flour, both sugars, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until completely uniform and lump-free.
  3. In a separate, smaller bowl, gently whisk the oil, pumpkin puree, eggs, and 1 teaspoon of vanilla extract until just combined.
  4. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the mixture together until just combined. Stop mixing the moment you no longer see streaks of dry flour.
  5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–65 minutes.
  6. Check the loaf at 60 minutes by inserting a toothpick into the very centre. The toothpick should come out clean or with a few moist crumbs attached.
  7. Allow the loaf to cool in the pan for 10 minutes. Use the parchment sling to gently lift the loaf out and transfer it to a wire rack. Let it cool completely (at least 30 minutes) before glazing.
  8. For the Glaze: In a small saucepan over medium heat, melt the 2 tablespoons of unsalted butter. Add the dark brown sugar and cook, stirring constantly, until the sugar has dissolved and the mixture is bubbling slightly (about 1 minute). Remove from heat immediately.
  9. Sift the powdered sugar into a medium bowl. Pour the warm butter/brown sugar mixture and the ½ teaspoon of vanilla extract into the powdered sugar.
  10. Add the milk or cream one tablespoon at a time, whisking vigorously until the glaze is smooth, thick, and pourable. Adjust consistency as needed.
  11. Once the loaf is completely cool, pour the glaze slowly over the top, letting it cascade down the sides. Allow the glaze to set for 10–15 minutes before slicing and serving.