Ingredients:

  • 1 ¾ cups (210g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 2 tsp (4g) ground cinnamon
  • 1 tsp (2g) pumpkin pie spice
  • ½ tsp (1g) ground ginger
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) vegetable oil
  • 1 cup (245g) canned pumpkin puree
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) pure maple syrup
  • 1 tbsp (14g) unsalted butter, melted
  • 1 pinch (0.5g) salt
  • 2 tsp (10ml) milk

Instructions:

  1. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, pumpkin pie spice, and ginger until no clumps remain.
  2. In a large bowl, beat the sugar and oil together. Stir in the pumpkin puree, eggs, and vanilla extract until the mixture is a smooth, uniform orange.
  3. Gently fold the dry ingredients into the wet ingredients using a spatula. Stir just until combined; stop the moment you see no more streaks of flour.
  4. Pour the batter into a greased 9x5 inch pan, smoothing the top with a spatula.
  5. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the loaf cool in the pan for 10 minutes. While cooling, whisk together powdered sugar, maple syrup, melted butter, salt, and milk to create the glaze.
  7. Transfer the bread to a wire rack and pour the maple glaze over the slightly warm loaf.