1cup all-purpose flour, plus more for greasing the pan(125 g)
1/2teaspoon baking powder
1/2teaspoon baking soda
1/2teaspoon ground nutmeg
1/2teaspoon ground cloves
1/2cup sugar(100 g)
6tablespoonsunsalted butter, room temperature, plus more for greasing the pan(85 g)
1 large egg
1cup100% pure pumpkin (about half of one 15 oz. can)(212 g)
For the Maple Glaze:
1tablespoon pure maple syrup
1/4cuppowdered sugar(30 g)
Pinchof kosher salt or sea salt
Preheat oven to 325° F. Grease one 9” x 5” loaf pan with butter and dust with flour.
In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger until combined. Set aside.
In large bowl of an electric mixer (or using a hand mixer), beat butter and sugar until just blended, about 30 seconds. Add egg and vanilla and beat well. Continue beating until very light and fluffy, about 3 minutes. Add pumpkin and mix until combined. The batter might look curdled at this point—that's okay.
With the mixer on low, beat in flour mixture until incorporated.
Pour batter into prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted in center comes out clean. Let pumpkin bread cool in pan about 10 minutes before removing it onto a wire rack. Let cool to room temperature.
To make the glaze, melt butter in a saucepan along with syrup. Add salt and sugar and whisk until smooth. While warm, spoon glaze over pumpkin bread (the glaze will harden as it cools).
Storing: Outside of the fridge, this pumpkin bread will stay fresh in a covered container for 2 days. To extend the freshness, store in the fridge for up to 1 week in a container or sealed bag. Freezing: You can freeze cooked and cooled fresh pumpkin bread by tightly wrapping it in plastic wrap, and then a layer of aluminum foil to prevent freezer burn. Add it to a freezer-safe bag with the air removed and freeze for up to 4 months. Thaw on the counter fully before serving.