Ingredients

• 1 3/4 cup all-purpose flour
• 2 tsp. cinnamon
• 1 tsp. baking soda
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1/4 tsp. ground ginger
• 3/4 tsp. salt
• 2 eggs
• 3/4 cup Monin Black Sugar Syrup
• 1/2 cup white sugar
• 1 1/2 cups pumpkin puree
• 1/2 cup vegetable oil
• 1/4 cup buttermilk
• Glaze:
• 1/2 cup powdered sugar
• 2 Tbsp. Monin Black Sugar Syrup
• 2 Tbsp. heavy cream

Glass: Culinary

Glass Size: 1 loaf.

Instructions

1. Combine the flour, spices, baking soda, and salt together in a large mixing bowl then set aside.
2. In separate mixing bowl, whisk together the eggs, sugar, and syrup until fully incorporated.
3. Then add the puree, oil, and buttermilk.
4. Pour the wet mix into the dry mix, folding lightly with a rubber spatula until just combined. A few lumps are okay.
5. Pour the batter into a well greased bread pan and bake for 30 minutes then loosely cover the bread with tin foil. Add the bread back into the oven to bake for another 30 minutes or until a toothpick comes out clean when inserted into the center.
6. Let cool on a wire rack for 30 minutes.
7. For the glaze, combine all ingredients in a mixing bowl and whisk until fully combined.
8. Serve immediately with a drizzle of glaze or firmly wrap in plastic wrap and store at room temperature.