RECIPE | Pumpkin Loaf Bread with Maple Brown-Butter Glaze

While the whole world goes crazy for pumpkin spice starting in September, I have never been much of a fan. But this version of a spiced loaf cake changed my mind! The actual cake is moist from the pumpkin puree and warmly spiced from the cinnamon, nutmeg, and cloves. The maple glaze is addictive with the addition of nutty brown butter. It may change the mind of even the most adamant pumpkin skeptic!


INGREDIENTS

For the cake: 

1 2/3 all-purpose flour 

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon cinnamon

1 teaspoon freshly grated nutmeg 

1/4 teaspoon ground cloves

1 cup pumpkin 

1 1/4 cup oil (I use 1/2 olive oil and 1/2 vegetable oil)

1 teaspoon vanilla extract

1 1/3 cup granulated sugar

1 teaspoon salt 

3 eggs

2 tablespoons turbinado sugar 

For the glaze:

2 tablespoons unsalted butter 

1 cup confectioners sugar, sifted

1/4 cup good maple syrup 

Pinch of salt 

DIRECTIONS

  1. Preheat the oven to 350 degrees. Lightly butter a 9x5 loaf pan and set aside.

  2. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.

  3. In another bowl or stand mixer with the paddle attachment, whisk together the pumpkin, oil, vanilla extract, sugar, and salt by hand or on medium speed. Add the eggs one at a time, mixing well after each one. Scrape down the bowl and add the flour mixture, being careful not to overmix.

  4. Pour the batter into the prepared cake pan, and tap the pan to release any air bubbles. Sprinkle the top with the turbinado sugar. Bake until a tester comes out clean, 50-60 minutes.

  5. Allow the cake to cool in the pan for 20 minutes on a wire rack. Use a knife to loosen the edges and invert onto the rack, allowing it to cool further.

  6. Make the glaze: melt the butter in a saucepan over medium heat. Occasionally swirling and scraping the bottom with a rubber spatula until it turns golden brown and starts to smell nutty. Remove from the heat and pour into a heat-proof bowl.

  7. Whisk in the confectioner’s sugar, maple syrup, and salt until smooth. Add a teaspoon of hot water to make it a desired pourable consistency.

  8. Pour the glaze over the cake and serve!



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