⅓cup(79ml) buttermilkor add 1 tsp vinegar to milk for 1/3 cup (or nondairy milk)
2cups(248g) flour2 cups all-purpose or 1 cup all-purpose + 1 cup whole wheat
1cup(113g) powdered sugar
1-2tablespoons(5-10ml) heavy whipping cream
Preheat oven to 350°F. Spray a 9x5” loaf pan with cooking spray, or grease and “sugar” it with shortening and sugar (like you’d “flour” a pan).
Stir granulated sugar and brown sugar with oil and pumpkin. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined.
Stir in buttermilk and flour. (I used 1 cup each of all-purpose and whole wheat. You can use my combo or 2 cups all-purpose flour.)
Pour batter into prepared pan. Bake for 37-40 minutes. If you want it totally done (no gooey center), test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it’s done. Mine took 39 minutes to get to that point. If you like a gooier center, remove it when testing it with at toothpick that way comes out with a little stuck to the top.
Let the bread cool before glazing.
Make the glaze: whisk melted butter and powdered sugar. Mixture will be thick and gloppy. Whisk in extracts and 1 tablespoon heavy whipping cream. It will smooth out, just keep whisking. Add more cream, up to 1 extra tablespoon, for desired consistency. Spread on bread, let dry before serving.