Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¾ teaspoon Salt
  • 1 cup 100% Pumpkin Purée
  • ½ cup Neutral Oil (e.g., vegetable, canola)
  • 2 Large Eggs (room temperature)
  • 1 teaspoon Vanilla Extract
  • For Glaze: 2 tablespoons Unsalted Butter
  • For Glaze: ½ cup Light Brown Sugar, packed
  • For Glaze: 3 tablespoons Milk (or heavy cream)
  • For Glaze: ½ cup Powdered (Icing) Sugar
  • For Glaze: ½ teaspoon Vanilla Extract
  • For Glaze: Pinch of Salt

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease the 9x5 inch loaf pan thoroughly and line it with a parchment paper 'sling' for easy removal. Measure all ingredients precisely.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, spices (cinnamon, ginger, nutmeg), and salt. Whisk for at least 30 seconds to distribute leavening agents evenly.
  3. In a separate medium bowl, whisk together the pumpkin purée, oil, eggs, and vanilla extract until the mixture is completely smooth and homogenous.
  4. Pour the wet ingredient mixture into the dry ingredients. Using a rubber spatula or wooden spoon, fold the ingredients together just until no streaks of dry flour remain. Stop immediately to prevent overmixing.
  5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–65 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  6. Allow the loaf to cool in the pan for 10 minutes. Then, lift it out using the parchment sling and transfer it to a wire rack to cool almost completely (about 30 minutes) before glazing.
  7. To make the glaze, melt the unsalted butter in a small saucepan over medium heat. Stir in the brown sugar, milk, and salt. Bring to a gentle simmer, stirring until the brown sugar is fully dissolved (1–2 minutes). Remove from heat.
  8. Whisk in the powdered sugar and vanilla extract until the glaze is smooth and thick, but still pourable. Generously pour the glaze over the cooled loaf, allowing it to drip down the sides. Allow the glaze to set for 10–15 minutes before slicing and serving.