Glazed Pumpkin Donut Loaf

Pumpkin picking is one of my favorite fall traditions, and this year was extra special because I got to bring a very special little boy along, my baby Peter!

And of course, you can’t have pumpkin season without a little pumpkin baking! This Pumpkin Donut Loaf is everything I love about fall: warm spices, a crackly maple glaze, and a little pop of flaky sea salt to bring it all together.

Glazed Pumpkin Donut Loaf

Ingredients:

Loaf:

1 cup cake flour

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon allspice

1/8 teaspoon nutmeg

1/4 cup sugar

1/2 cup packed dark brown sugar

1 large egg

1 cup pumpkin puree (Libby’s is best)

2 teaspoons vanilla extract

4 tablespoons melted butter

Maple Glaze:

1 cup powdered sugar

2 tablespoons pure maple syrup

1 tablespoon melted butter

1–2 tablespoons milk or heavy cream

½ teaspoon vanilla extract or paste

Pinch of sea salt

Loaf Steps:

1. Preheat the oven to 350°F and grease or line a 9x5 inch loaf pan with parchment paper.

2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.

3. In a separate bowl, whisk together the egg, pumpkin purée, vanilla, granulated sugar, and darkbrown sugar until smooth.

5. Whisk the wet ingredients into the dry just until just combined. Then whisk in the melted 4 tablespoons of butter. Do not over-mix or it will become gummy.

6. Pour into the pan. Transfer the batter to the prepared loaf pan and smooth the top evenly.

7. Bake for approximately 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. While baking, make the glaze (see steps for glaze).

8. Cool the loaf. Let it cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool almost completely before glazing.

Glaze Steps:

1. In a bowl, whisk together the powdered sugar, pure maple syrup, melted butter, vanilla, and a pinch of salt.

2. Add the milk or heavy cream, ½ tablespoon at atime, until the glaze is smooth, thick, and pourable.

3. Once the pumpkin loaf has cooled completely, pour the glaze over the top and gently spread it toward the edges.

4. Let the glaze set for 10–15 minutes.