The pumpkin spice loaf is here! It's officially Autumn in Sayulita which doesn't exactly mean whipping out your wooly hats, but, it does mean relatively cooler weather. I jumped at the opportunity to celebrate with an Autumn-inspired loaf.
Preheat oven to 350 degrees Line an 8 ½ x 4 ½ inch loaf pan with parchment paper and spray with nonstick cooking spray. Set aside.
Add butter to a saucepan and place over medium heat. The butter will begin to crackle and then foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 5-10 minutes or until cool enough to touch.
Add pumpkin puree, pure maple syrup, eggs, and vanilla to a large bowl. Whisk together until smooth. Whisk in browned butter.
In a separate large bowl, stir together whole wheat pastry flour, baking soda, salt, cinnamon, nutmeg, ginger and allspice until well combined. Add dry ingredients to wet ingredients and mix until just combined. Pour batter into prepared pan and smooth top with a spatula. Bake for 50-65 minutes until a tester comes out clean or with just a few crumbs attached. Allow bread to cool in pan for 10 minutes, then remove bread from pan and place on a wire rack to cool completely.
Once the bread is completely cool, make the maple glaze: In a small bowl, mix together the powdered sugar, pure maple syrup and almond milk (only if necessary to thin the glaze). Pour over the pumpkin bread, then cut it into slices and serve!
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