This Pumpkin Gingerbread Loaf Cake tastes like cozy autumn in every bite! Spiced with cinnamon, ginger, and topped with a silky brown butter glaze.

Scale

1 ¾ cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tbsp cinnamon

1 tsp ground ginger

½ tsp nutmeg

¼ tsp cloves

½ cup melted butter

¾ cup dark brown sugar

¼ cup molasses

2 large eggs

1 cup pumpkin purée

½ cup milk

1 tsp vanilla extract

¼ cup unsalted butter

1 cup powdered sugar

1–2 tbsp milk

½ tsp vanilla extract

Pinch of salt

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1. Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan.

2. Whisk together flour, baking soda, baking powder, salt, and spices.

3. Mix melted butter, sugar, molasses, eggs, pumpkin, milk, and vanilla.

4. Combine wet and dry ingredients gently until smooth.

5. Pour into pan and bake 50–60 minutes.

6. Brown butter for glaze, whisk with sugar, milk, and vanilla, then drizzle over loaf.

Let loaf cool before glazing. Store at room temperature up to 4 days or freeze slices for 3 months.