Maple Glazed Pumpkin Bread

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* ½ cup granulated sugar * ¼ cup brown sugar * ⅓ cup vegetable oil (or coconut oil) * 1 cup pumpkin puree * 2 large eggs * 2 teaspoons pumpkin pie spice * ½ teaspoon salt * 1 teaspoon baking soda * ⅓ cup buttermilk * 2 cups all purpose flour * 3 tablespoons butter, melted * 1 cup powdered sugar * 1 teaspoon vanilla extract * ½ teaspoon maple extract * 1-2 tablespoons heavy whipping cream

* Preheat oven to 350°F. Spray a 9×5” 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. * 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 part way into the top center of the bread. If this comes out clean, it’s done. 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.