Heat oven to 350°F. Line an 8”x4” loaf pan with parchment paper and coat with nonstick spray.
In a medium bowl, whisk flour, spices,
baking powder, baking soda, Piment d’Ville and salt. In another medium
bowl, whisk pumpkin, eggs, oil, brown sugar, molasses and vanilla.
Stir the wet ingredients into the dry
ingredients until no streaks of flour remain (be careful not to
overmix). Pour into the loaf pan and smooth the top.
Bake for 60-75 minutes, rotating the pan
halfway through, until a toothpick inserted in the center comes out
clean. Let cool in the pan for 10 minutes before removing onto a rack to
cool completely.
For the glaze, whisk the confectioners’
sugar, cinnamon and enough milk for a smooth, pourable consistency.
Drizzle over cooled bread. Sprinkle with Piment d’Ville (as much as you
like) and pumpkin seeds. Store tightly wrapped or covered for up to 5
days on the counter. Freeze, tightly wrapped, for up to 3 months.
