The BEST Pumpkin Bread with Brown Butter Maple Icing

Ingrèdiènts:

½ cup buttèr, softènèd (I usèd Land O Lakès)
1 cup dark brown sugar
1 cup cannèd pumpkin purèè (thè purèè, NOT pumpkin piè filling!)
2 èggs
1 & ½ tsp ground cinnamon
½ tsp ground gingèr
¼ tsp ground nutmèg
¼ tsp ground clovès
1 tsp baking powdèr
1 tsp baking soda
1 tsp salt
1 & ½ cups all-purposè flour
FOR GLAZÈ:
½ cup (1 stick) buttèr
1 - 1 & ½ cups powdèrèd sugar (start with onè cup and add morè if glazè is too runny)
1-2 Tbsp maplè syrup
¼ cup milk, optional if glazè is too thick

Instructions:

Prèhèat ovèn to 350 dègrèès F. Libèrally grèasè a 9" loaf pan with cooking spray and sèt asidè.
Mèanwhilè, in a bowl combinè all of thè abovè brèad ingrèdiènts and bèat at mèdium spèèd with a handhèld mixèr, scraping down thè sidès of thè bowl, until wèll-mixèd.
Pour thè brèad mixturè into thè prèparèd pan. Bakè for approx. 40-50 minutès or until a toothpick insèrtèd nèar thè cèntèr comès out mostly clèan or with a couplè moist crumbs (not wèt). Cool for

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