Ingredients:

  • 2 cups All-Purpose Flour (sifted)
  • 1 cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp fine sea Salt
  • 2 tsp ground Cinnamon
  • ½ tsp ground Nutmeg
  • ½ tsp ground Ginger
  • ¼ tsp ground Cloves (optional)
  • 1 cup Pure Pumpkin Purée (not pie filling)
  • ½ cup Vegetable Oil
  • 2 Large Eggs, lightly beaten
  • 1 tsp Vanilla Extract
  • 3 Tbsp Unsalted Butter (for glaze)
  • ¼ cup Light Brown Sugar, packed (for glaze)
  • 2 Tbsp Milk or Heavy Cream (for glaze)
  • 1 cup Powdered Sugar (sifted, for glaze)
  • ½ tsp Vanilla Extract (for glaze)
  • Pinch of 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. Combine all dry ingredients (flour, both sugars, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves) in a large bowl and whisk until evenly distributed. Set aside.
  3. In a separate medium bowl, whisk together the wet ingredients: pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth and fully combined.
  4. Pour the wet mixture into the dry ingredients bowl. Using a rubber spatula, fold the ingredients together gently until just combined. Stop mixing immediately once you no longer see streaks of dry flour.
  5. Pour the batter evenly into the prepared loaf pan. Bake for 55–65 minutes, or until a clean wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
  6. Allow the loaf to cool in the pan on a wire rack for 15 minutes. Use the parchment sling to lift the loaf out and transfer it directly to the wire rack to cool completely before glazing (must be lukewarm at most).
  7. Prepare the glaze: In a small saucepan over medium heat, combine the butter, brown sugar, milk/cream, and a pinch of salt. Heat, stirring constantly, until the butter is melted and the sugar is dissolved (about 1 minute). Remove from heat.
  8. Gradually whisk the sifted powdered sugar and the vanilla extract into the hot base mixture until perfectly smooth and lump-free. The consistency should be thick but pourable.
  9. Drizzle the glaze generously over the completely cooled loaf, allowing it to drip down the sides. Allow the glaze to set for about 10–15 minutes before slicing and serving.