Ingredients
Scale
For the Bread:
- 8 ounces all-purpose flour, such as Gold Medal (1 2/3 cups; 225 g)
- 1/2 ounce malted milk powder, such as Ovaltine (2 tablespoons; 15 g)
- 1 teaspoon baking powder
- 1 teaspoon (4 g) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs (3 1/2 ounces; 100 g)
- 8 ounces (1 cup; 225 g) pumpkin or butternut squash purée, canned or homemade
- 5 ounces neutral oil, such as vegetable or canola oil (2/3 cup; 140 g)
- 4 ounces (1/2 cup; 115 g) granulated sugar
- 4 ounces (1/2 cup; 115 g) light brown sugar
- 2 ounces milk, any fat percentage (1/4 cup; 55 g)
- 1 teaspoon vanilla extract
For the Glaze:
- 2 ounces (1/2 cup; 60 g) powdered sugar, sifted
- 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 1/8 teaspoon ground cinnamon
- 1 ounce (2 tablespoons; 30 g) unsalted butter
- 1/2 ounce milk, any fat percentage (1 tablespoon; 15 g)
- 1/4 teaspoon vanilla extract
Instructions
- For the Bread: Grease an 8 1/2- by 4 1/2-inch loaf pan and line with a 7- by 13-inch sheet of parchment paper so that parchment hangs over the long sides of the pan to form a sling. Adjust oven rack to lower-middle position and preheat to 350°F (177°C).
- A prepared greased loaf pan with a parchment paper “sling”.
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- In a medium bowl, whisk together all-purpose flour, malted milk powder, baking powder, salt, cinnamon, baking soda, allspice, nutmeg, cloves, and ginger until well combined.
- An overhead view of a saucepan containing flour and spices, with a whisk at the ready.
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- In a large bowl, whisk together eggs, pumpkin/squash purée, oil, granulated sugar, brown sugar, milk, and vanilla until thoroughly combined and sugars are dissolved, about 1 minute.
- Overhead view of a saucepan containing combined wet ingredients for pumpkin bread: pumpkin puree, vegetable oil, and sugar.
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- Add flour mixture to egg mixture. Whisk just until incorporated and no dry flour remains, about 1 minute.
- Combining wet and dry ingredients in a saucepan for pumpkin bread.
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- Using a flexible spatula, scrape batter into prepared loaf pan. Bake until loaf is domed and golden brown and a cake tester inserted in the center comes out with few moist crumbs attached, or to an internal temperature of around 200°F (93°C), about 1 hour.
- Side-by-side collage of batter in loaf plan, and finished pumpkin loaf.
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- Transfer pan to a wire rack set in rimmed baking sheet to cool for 30 minutes. Run a butter knife along edges to loosen, then lift loaf using overhanging parchment. Remove parchment and return loaf to wire rack.
- Finished pumpkin loaf on a wire rack.
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- Meanwhile, for the Glaze: In a heatproof small bowl, combine powdered sugar, salt, and cinnamon.
- In a 1-quart stainless steel saucier, melt butter over medium-low heat. Increase heat to medium and simmer, stirring with a heat-resistant spatula while butter hisses and pops. Continue cooking and stirring until foaming subsides, scraping up brown bits that form on bottom, and butter is golden yellow and milk solids are chestnut brown in color, about 5 minutes. Remove from heat.
- Overhead view of making browned butter.
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- Add milk, vanilla, and butter, along with all the brown bits, to powdered sugar mixture and whisk until smooth. You should have 3 ounces (about 1/3 cup; 80g) of glaze.
- Overhead view of browned butter glaze in a bowl.
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- Slowly drizzle glaze evenly over top of pumpkin bread, letting it drip down sides. Allow glaze to set for 10 minutes, then slice bread with serrated knife and serve.