Pumpkin Bread with Salted Caramel Glaze

Preheat the oven to 325 F and grease and line a 2-pound loaf tin.

Place the flour, baking powder, baking soda, salt and spices into a medium sized bowl and stir until combined. Leave to one side.

Place the sugars, oil and eggs into a large bowl, or the bowl of your stand mixer and mix on medium speed until smooth and well combined. Add the pumpkin and flour mixture and mix on medium speed until smooth and combined, about 1 minute. Add the milk and mix on low until combined.

Transfer to your greased pan, smooth the top and place in the oven for 65-75 minutes, until risen, golden and a skewer inserted into the centre of the loaf comes out clean. Remove from oven.

Leave bread to cool in the pan, then transfer to a plate or container in order to add the glaze.

To make the glaze, place both ingredients into a small bowl and whisk until well combined and smooth. Drizzle half the glaze over the bread, wait for it to set a little and absorb into the bread and then drizzle the remaining glaze over the bread.

Pumpkin bread will keep in an airtight container, at room temperature, for 4-5 days. Bread tastes better on the 2nd day!