Ingredients:

  • 1 cup (245g) canned 100% pure pumpkin puree
  • 1 cup (250g) whole milk ricotta cheese, drained
  • 2 large eggs, room temperature
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 2 tsp vanilla extract
  • 1 cup (200g) light brown sugar, packed
  • 2 cups (250g) all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 tsp pumpkin pie spice
  • 1/2 cup powdered sugar
  • 2 tbsp maple syrup

Instructions:

  1. Preheat oven. Set your temperature to 350°F and place the rack in the middle. Note: This allows for even airflow around the pan.
  2. Prep the pan. Grease your 9x5 loaf pan and line with parchment. Note: The parchment prevents the bottom from getting too dark.
  3. Whisk wet ingredients. In a large bowl, combine the pumpkin, drained ricotta, eggs, melted butter, and vanilla until smooth and vibrant orange.
  4. Incorporate sugar. Stir in the light brown sugar, breaking up any lumps until the mixture looks glossy.
  5. Sift dry goods. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Note: Sifting prevents spice clumps in the finished bread.
  6. Combine mixtures. Gently fold the dry ingredients into the wet batter until no white streaks of flour remain.
  7. Transfer batter. Pour the thick mixture into your prepared pan and smooth the top with a spatula.
  8. Bake the loaf. Place in the oven for 55 minutes until a tester comes out with just a few moist crumbs.
  9. Cool in pan. Let the bread sit for 10 minutes until the structure sets and it pulls away from the sides.
  10. Apply the glaze. Whisk the powdered sugar and maple syrup, then drizzle over the bread until it drips down the sides elegantly.