Pumpkin Patch Glazed Loaf

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Line a 8 1/2x4 1/2-inch loaf pan with parchment paper, then coat it with nonstick cooking spray.

Step 3 -In a saucepan over medium heat, melt the butter and cook it, while whisking constantly, until it begins to brown and turns a golden amber color.

Step 4 -Transfer the saucepan from the heat and continue to whisk the butter until it reaches a deeper brown color and gives off a nutty aroma.

Step 5 -In a medium, heatproof bowl, add the browned butter and allow it to cool, about 5-10 minutes.

Step 6 -In a large bowl, add the pumpkin purée, 1/2 cup of the maple syrup, the eggs, and the vanilla and whisk until smooth.

Step 7 -Add the cooled browned butter to the pumpkin mixture and whisk to combine.

Step 8 -In a second large bowl, add the pastry flour, the baking soda, the salt, the cinnamon, the nutmeg, the ginger, and the allspice and mix until well-combined.

Step 9 -Add the flour mixture to the pumpkin mixture and mix until it is just combined into a batter.

Step 10 -Evenly pour the batter into the prepared loaf pan, using a rubber spatula to smooth out the top.

Step 11 -Bake the cake until a toothpick inserted into the center comes out clean or with just a few crumbs attached, about 50 minutes-1 hour 5 minutes.

Step 12 -Transfer the loaf pan to a wire rack and let the bread cool, about 10 minutes.

Step 13 -Invert the bread onto the wire rack and allow it to cool completely.

Step 14 -In a small bowl, add the confectioners' sugar, the remaining maple syrup, and the almond milk and whisk until combined.

Step 15 -Evenly pour the glaze over the top of the cooled bread.

Step 16 -Slice and serve.