GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE
adapted from a Martha Stewart recipe

12 tablespoons {1 1/2 sticks} unsalted butter, melted
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 3/4 cups)
3 large eggs

**2/3 cup golden raisins

**1/2 cup chopped walnuts

**these were my additions and we loved them!!!

• Preheat oven to 375 degrees.
• In a 8×5 loaf pan; lightly butter or spray with baking spray and then dust wit 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 smidgen coating it, which is about 60 to 70 minutes.
• Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.

FOR THE GLAZE:
1/4 cup Real Maple Syrup
1/4 teaspoon Real Vanilla Extract
2 tablespoons Unsalted Butter
1/3 cup Powdered Sugar, plus more if needed
1 tablespoon Heavy Cream
A pinch of Kosher Salt

• 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 melted and a deep golden, 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!