Ingredients:

  • 1.5 cups pumpkin puree (350g)
  • 0.75 cup granulated sugar (150g)
  • 0.5 cup vegetable oil (120ml)
  • 2 large eggs
  • 1.75 cups all-purpose flour (210g)
  • 1 tsp baking soda (5g)
  • 0.5 tsp baking powder (2.5g)
  • 0.5 tsp salt (3g)
  • 1 tbsp pumpkin pie spice (6g)
  • 1 tsp ground cinnamon (2.5g)
  • 0.25 cup pure maple syrup (60ml)
  • 0.75 cup powdered sugar (90g)
  • 1 tbsp unsalted butter, melted (14g)
  • 1 pinch salt (0.5g)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together the pumpkin puree, sugar, oil, and eggs until the mixture is smooth and glossy.
  3. Sift in the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
  4. Gently fold the dry ingredients into the wet using a spatula until no streaks of flour remain.
  5. Pour the batter into the prepared pan, smoothing the top with a spatula.
  6. Bake for 50–60 minutes, or until the edges pull away from the sides and a toothpick inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
  8. In a small saucepan over low heat (or microwave-safe bowl), combine maple syrup, powdered sugar, melted butter, and a pinch of salt. Whisk until smooth.
  9. Pour the glaze over the cooled loaf and allow it to set.