Foryoueats: Pumpkin Bread With Salted Brown Butter Glaze Recipe

Ingredients

• For the Bread:
• 8 ounces all-purpose flour, such as Gold Medal (1 2/3 cups; 225g)
• 1/2 ounce malted milk powder, such as Ovaltine (2 tablespoons; 15g)
• 1 teaspoon baking powder
• 1 teaspoon (4g) 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; 100g)
• 8 ounces (1 cup; 225g) pumpkin or butternut squash purée, canned or homemade (see note)
• 5 ounces neutral oil, such as vegetable or canola oil (2/3 cup; 140g)
• 4 ounces (1/2 cup; 115g) granulated sugar
• 4 ounces (1/2 cup; 115g) light brown sugar
• 2 ounces milk, any fat percentage (1/4 cup; 55g)
• 1 teaspoon vanilla extract
• For the Glaze:
• 2 ounces (1/2 cup; 60g) 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; 30g) unsalted butter
• 1/2 ounce milk, any fat percentage (1 tablespoon; 15g)
• 1/4 teaspoon vanilla extract