Ingredients:

  • 1 ¾ cups All-Purpose Flour (sifted)
  • 1 teaspoon Baking Soda
  • 1 ½ teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ½ teaspoon Ground Ginger
  • ½ teaspoon Fine Sea Salt
  • 1 cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 2 Large Eggs (room temperature)
  • ½ cup Neutral Oil (Canola or Vegetable)
  • 1 cup Pumpkin Purée (100% pure)
  • 1 teaspoon Vanilla Extract
  • 4 tablespoons Unsalted Butter (for glaze)
  • 1 ½ cups Powdered Sugar (sifted, for glaze)
  • 2-3 tablespoons Milk (for glaze)
  • A tiny 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 with parchment paper with an overhang.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt until thoroughly combined.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
  4. Gently stir the pumpkin purée into the wet mixture until just incorporated.
  5. Gradually add the dry ingredients to the wet ingredients. Mix only until no streaks of dry flour remain. Do not overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a skewer inserted near the centre comes out with moist crumbs attached.
  7. Let the cake cool in the pan for 15 minutes. Lift the cake onto a wire rack to cool completely before glazing.
  8. To make the glaze: Melt the 4 tablespoons of butter in a small, light-coloured saucepan over medium heat. Swirl frequently until the milk solids turn golden brown and smell nutty (about 5-7 minutes). Immediately pour into a heatproof bowl to stop cooking.
  9. Whisk the sifted powdered sugar and salt into the slightly cooled brown butter. Add milk, one tablespoon at a time, until a thick, pourable consistency is achieved.
  10. Drizzle the brown butter glaze generously over the completely cooled loaf cake. Let the glaze set slightly before slicing and serving.