Pumpkin Miso Loaf with Maple Glaze

Preheat the oven to 350 degrees. Grease a 9.5 x 5 inch loaf pan and line with parchment paper. In a small saucepan, add the butter over medium-low heat. When the butter is melted, whisk regularly for about 4-6 minutes. The butter will foam and then turn golden brown. Once it’s brown, immediately remove the pot from the heat so that it doesn’t burn. Pour the brown butter into a large mixing bowl, using a rubber spatula to scrape all the delicious brown bits out. While the butter cools, add the flour, baking powder, baking soda, salt and pumpkin pie spice to a medium bowl and stir to combine. Set aside. In a large mixing bowl with the brown butter, add the brown sugar and granulated sugar and whisk to combine. Add the miso paste, pumpkin puree, milk and eggs and whisk until smooth. Add the dry mixture and stir until just combined. Pour the batter into the loaf pan and bake for 60-70 minutes or until dark golden brown a toothpick inserted in the center comes out clean with only a few small moist crumbs. Keep in mind, oven temperatures and loaf pan sizes vary so keep an eye on the loaf for the last several minutes of baking. Let cool for 30 minutes before adding the icing. To make the icing, whisk together all ingredients until smooth. It should be a runny, but thick consistency. Add more maple syrup if it needs to thin out. Pour the icing over the cooled pumpkin bread and top with pepitas. Slice into 1 inch thick slices and enjoy!