Ingredients:

  • 1 ¾ cups (210g) all-purpose flour, sifted
  • ½ cup (100g) granulated sugar
  • 1 cup (200g) light brown sugar, packed
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240g) canned pumpkin puree (not pie filling)
  • ½ cup (120ml) vegetable oil (or canola)
  • 1 teaspoon vanilla extract
  • For the Glaze:
  • ¼ cup (50g) light brown sugar, packed
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 – 2 tablespoons (15 – 30ml) milk or heavy cream
  • ½ teaspoon vanilla extract
  • ¾ cup (90g) powdered sugar (icing sugar), sifted

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper leaving an overhang for easy removal.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, spices (cinnamon, nutmeg, ginger), and salt until fully combined and lump-free.
  3. In a separate medium bowl, whisk the eggs lightly. Add the pumpkin puree, vegetable oil, and vanilla extract. Whisk until smooth and uniform.
  4. Pour the wet ingredients into the dry ingredient mixture. Use a rubber spatula to gently fold them together until just combined. Stop mixing the moment you no longer see streaks of dry flour (avoid overmixing).
  5. Pour the batter into the prepared loaf pan, smoothing the top. Bake for 60 to 65 minutes. Test for doneness by inserting a long wooden skewer into the center; it should come out clean or with a few moist crumbs attached. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  6. Allow the loaf to cool in the pan for 15 minutes, then lift it onto a wire rack using the parchment paper overhang. Cool completely (about 30 minutes) before glazing.
  7. For the Glaze: Gently melt the 2 tablespoons of butter. Stir in the brown sugar, vanilla, and 1 tablespoon of milk/cream until the brown sugar starts to dissolve slightly.
  8. Sift the powdered sugar into the mixture. Whisk vigorously until smooth. Adjust consistency with the remaining milk, a drop at a time, until the glaze is thick enough to slowly run off a spoon, but not watery.
  9. Drizzle the glaze generously over the completely cooled pumpkin bread. Allow the glaze to set for 5-10 minutes before slicing and serving.