Ginger Pumpkin Bread with Maple Brown Butter Icing

Preheat oven to 375 F. Take an 8×5 loaf pan and lightly butter or spray it with baking spray and then dust with flour (tap out any excess flour and discard), set aside.

In a medium bowl, whisk together flour, baking powder, ginger and salt.

In a large bowl, whisk together sugars, pumpkin, melted butter and eggs. Next add in the flour mixture, and stir until just combined.

Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidge of coating it, which is about 60 to 70 minutes.

Remove pan from oven and let bread cool in the pan for 10 minutes then invert pan and remove the loaf. Next, transfer the loaf to a wire rack to cool completely.

For the glaze:

Heat a small skillet over medium/medium-high heat. Once the pan is hot, add in the two tablespoons of unsalted butter. The butter should instantly start to melt and turn golden.

Once butter is melted and has turned a deep golden color, turn off the heat and add in the maple syrup and vanilla, whisking constantly (it should bubble up). Once the bubbles have subsided a bit, whisk in the powdered sugar.

Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.

Drizzle warm icing over cooled cake. Slice and serve!

The Ginger Pumpkin Bread recipe was adapted from Martha Stewart. The Maple Brown Butter Icing is from yours truly!