Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour ((250g))
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 ½ cups pumpkin puree ((345g))
  • ¼ cup canola or vegetable oil (60ml (any neutral cooking oil will work in this recipe))
  • ¼ cup unsalted butter (melted and cooled until no longer hot (60g))
  • ⅔ cup dark brown sugar¹ (firmly packed (135g))
  • ½ cup granulated sugar ((100g))
  • ¼ cup buttermilk ((60ml))
  • 2 large eggs (lightly beaten, room temperature preferred)
  • 1 Tablespoon vanilla extract
  • 1 cup powdered sugar ((125g))
  • 1 Tablespoon melted butter (salted or unsalted)
  • ½ teaspoon vanilla extract
  • 2-4 teaspoons milk (plus more as needed)

Instruction

  • Preheat oven to 350F (175C) and grease and flour the bottom and 1" up the sides of a bread pan³. Set aside.
  • In a large bowl, whisk together flour, baking powder, pumpkin spice, cinnamon, baking soda, and salt, and set aside.
  • In a separate bowl, whisk together pumpkin puree, oil, and melted butter. Stir until well-combined and then stir in sugars.
  • Add buttermilk, eggs and vanilla extract and stir until combined.
  • Add dry ingredients to wet and gently fold together with a spatula or spoon until just combined. Do not over-mix, it will make your bread dense/dry.
  • Evenly spread batter into prepared pan. If you will not be using the glaze you might wish to sprinkle the batter generously with coarse sugar.
  • Transfer to 350F (175C) preheated oven and bake for 55-60 minutes or until a wooden skewer inserted into the center comes out clean (or preferably with a few moist crumbs).
  • Allow to cool for 15 minutes before inverting onto a cooling rack to cool completely before decorating with glaze (if using).