Ingredients:

  • 1 ¾ cups All-Purpose Flour (Sifted)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Nutmeg
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Cloves
  • 1 teaspoon Fine Sea Salt
  • 1 cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 2 Large Eggs (Room temperature)
  • ½ cup Neutral Oil (e.g., Canola or Vegetable)
  • 1 cup Canned Pumpkin Purée (NOT pumpkin pie filling)
  • 1 teaspoon Vanilla Extract
  • 3 tablespoons Unsalted Butter (for browning)
  • ½ cup Light Brown Sugar, packed (for glaze)
  • 1 cup Powdered (Icing) Sugar (Sifted)
  • 2 to 3 tablespoons Whole Milk or Cream
  • Pinch of Fine Sea Salt (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it completely with parchment paper, leaving an overhang 'sling'.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, all spices (cinnamon, nutmeg, ginger, cloves), and salt.
  3. In a separate, larger bowl, whisk together both granulated and brown sugars, the eggs, oil, pumpkin purée, and vanilla extract until the mixture is smooth and well-combined.
  4. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, gently fold the mixture together until just combined. Stop mixing immediately once no streaks of dry flour remain to avoid a tough loaf.
  5. Pour the batter evenly into the prepared loaf pan. Bake for 60–75 minutes, or until a thin toothpick inserted into the very centre of the loaf comes out clean or with a few moist crumbs clinging to it.
  6. Allow the loaf to cool in the pan for 10 minutes before carefully lifting it out using the parchment sling. Transfer to a wire rack to cool completely (about 20 minutes) before glazing.
  7. Prepare the glaze: Melt the 3 tablespoons of butter in a small saucepan over medium heat. Continue heating, stirring occasionally, until the butter foams and brown specks form on the bottom, giving off a nutty aroma (approx. 3–5 minutes). Immediately pour the brown butter into a heatproof bowl to stop the cooking process.
  8. Whisk the powdered sugar, brown sugar, and salt into the warm brown butter until smooth. Gradually whisk in the milk or cream, 1 tablespoon at a time, until the glaze reaches a thick but easily pourable consistency.
  9. Once the loaf is fully cooled, drizzle the brown sugar glaze generously over the top. Allow the glaze to set for 5–10 minutes before slicing and serving.