Ingredients:

  • 1 can (15 oz / 425g) pure pumpkin puree
  • 3/4 cup (165g) dark brown sugar, packed
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1 tbsp (6g) ground cinnamon
  • 1 tsp (2g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 1/4 cup (60ml) buttermilk
  • 2 tbsp (28g) unsalted butter, melted
  • 1/2 cup (100g) powdered sugar
  • 2 tbsp (30ml) brown sugar
  • 2 tbsp (30ml) heavy cream
  • 1/4 tsp (1g) cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 loaf pan and line it with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
  3. In a large bowl, whisk together pumpkin puree, melted butter, and dark brown sugar until smooth. Stir in eggs, vanilla, and buttermilk until fully incorporated.
  4. Gently fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain.
  5. Transfer batter into the prepared pan and smooth the top with a spatula.
  6. Bake for 55-65 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool the loaf in the pan for 10 minutes before transferring to a wire rack.
  8. Prepare the glaze by combining melted butter, powdered sugar, brown sugar, heavy cream, and cinnamon; apply to the cooled loaf.