Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 2 tsp (4g) ground cinnamon
  • 1 tsp (2g) ground nutmeg
  • ½ tsp (1g) ground cloves
  • 1 cup (200g) brown sugar, packed
  • ½ cup (120ml) vegetable oil
  • 1 cup (245g) canned pumpkin puree
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 3 tbsp (42g) unsalted butter, melted
  • ½ cup (60g) brown sugar
  • 2 tbsp (30ml) heavy cream
  • ¼ tsp (1g) cinnamon
  • ½ tsp (2.5ml) vanilla extract
  • pinch of salt

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan. In a large bowl, whisk together pumpkin puree, oil, brown sugar, eggs, and vanilla until smooth.
  2. In a separate bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Gently fold the dry ingredients into the pumpkin mixture using a spatula until just combined.
  3. Pour batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
  4. In a small saucepan over medium-low heat, combine melted butter, brown sugar, heavy cream, cinnamon, vanilla, and salt. Whisk constantly until smooth and glossy. Pour over the completely cooled loaf.