Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/2 tsp (1g) ground cloves
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (115g) vegetable oil
  • 1 cup (245g) pumpkin puree
  • 2 large (110g) eggs
  • 1 tsp (5ml) vanilla extract
  • 3 tbsp (42g) unsalted butter, softened
  • 1/3 cup (65g) brown sugar
  • 1 tbsp (8g) ground cinnamon
  • 1/2 cup (60g) powdered sugar
  • 1 tbsp (15ml) milk
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, ground cinnamon, ground ginger, and ground cloves.
  3. In a separate bowl, beat the eggs, oil, 1 cup brown sugar, pumpkin puree, and vanilla extract until the mixture is smooth and glossy.
  4. Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix.
  5. In a small bowl, cream together the softened butter, 1/3 cup brown sugar, and 1 tbsp cinnamon using a fork or small spatula until it forms a thick, spreadable paste.
  6. Layer the batter and cinnamon paste into the pan to create a swirl effect, then bake for 55 minutes or until a toothpick comes out clean.
  7. Whisk together powdered sugar, milk, and vanilla extract to create a glaze and drizzle over the cooled bread.