Ingredients

The following ingredients have 8 Servings
  • 1 cup  all-purpose flour, plus more for greasing the pan ((125 g))
  • 1/2 teaspoon  baking powder
  • 1/2 teaspoon  baking soda
  • 1/4 teaspoon  salt
  • 1 teaspoon  cinnamon
  • 1/2 teaspoon  ground nutmeg
  • 1/2 teaspoon  ground cloves
  • 1/4 teaspoon ginger
  • 1/2 cup  sugar ((100 g))
  • 6 tablespoons unsalted butter, room temperature, plus more for greasing the pan ((85 g))
  • 1  large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup 100% pure pumpkin (about half of one 15 oz. can) ((212 g))
  • 1 tablespoon unsalted butter
  • 1 tablespoon  pure maple syrup
  • 1/4 cup powdered sugar ((30 g))
  • Pinch of kosher salt or sea salt

Instruction

  • Preheat oven to 325° F. Grease one 9” x 5” loaf pan with butter and dust with flour.
  • In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger until combined. Set aside.
  • In large bowl of an electric mixer (or using a hand mixer), beat butter and sugar until just blended, about 30 seconds. Add egg and vanilla and beat well. Continue beating until very light and fluffy, about 3 minutes. Add pumpkin and mix until combined. The batter might look curdled at this point—that's okay.
  • With the mixer on low, beat in flour mixture until incorporated.
  • Pour batter into prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted in center comes out clean. Let pumpkin bread cool in pan about 10 minutes before removing it onto a wire rack. Let cool to room temperature.
  • To make the glaze, melt butter in a saucepan along with syrup. Add salt and sugar and whisk until smooth. While warm, spoon glaze over pumpkin bread (the glaze will harden as it cools).