Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (100g) light brown sugar, packed
  • 0.25 cup (50g) granulated sugar
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1 tsp (2g) pumpkin pie spice
  • 1 cup (245g) pure pumpkin puree
  • 0.5 cup (115g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (25g) melted butter
  • 3 tbsp (35g) brown sugar
  • 1 tbsp (15ml) milk
  • 0.25 tsp (1g) cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar. Beat in the egg and vanilla extract until smooth and glossy, then stir in the pumpkin puree.
  3. Sift the flour, baking soda, salt, cinnamon, and pumpkin pie spice directly into the wet mixture. Gently fold with a spatula until no streaks of flour remain.
  4. Pour batter into the prepared pan and bake for 55–65 minutes until a toothpick inserted into the center comes out clean.
  5. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
  6. Whisk glaze ingredients (melted butter, brown sugar, milk, cinnamon) in a microwave-safe bowl for 20 seconds and drizzle over the warm bread.