Pumpkin Bread Recipe – Birchberry

Ingredients

• 80 g (⅔ cup) all-purpose flour
• 50 g (¼ cup) granulated sugar
• 39 g (3 Tbsp) light brown sugar, tightly packed
• ½ tsp pumpkin pie spice or ground cinnamon
• ⅛ tsp salt
• 46 g (3¼ Tbsp) salted or unsalted butter, melted
• ¼ tsp vanilla extract
• 220 g (1¾ cups) all-purpose flour
• 5 g (1 tsp) baking soda
• 3 g (½ tsp) baking powder
• ½ tsp salt
• 2½ tsp ground cinnamon
• ¾ tsp ground nutmeg (freshly ground preferred)
• ½ tsp ground ginger
• ¼ tsp ground turmeric
• ¼ tsp ground allspice
• ¼ tsp ground cloves
• Small pinch (under ⅛ tsp) ground black pepper
• 300 g (1½ cups) granulated sugar
• 120 ml (½ cup) vegetable oil
• 2 large eggs, room temperature
• 244 g (1 cup) canned pumpkin puree (Libby’s preferred)
• 60 ml (¼ cup) whole milk (or oat/almond milk), room temperature
• 1½ tsp vanilla extract
• Optional Add-ins: 80 g (½ cup) chopped nuts (pecans or walnuts)
• 95 g (¾ cup) confectioners’ sugar, sifted
• 15 ml (1 Tbsp) cream or whole milk (plus more as needed)
• Pinch of salt (less than ⅛ tsp)