Browned Butter Pumpkin Bread with Orange Glaze

1 1/2 cups all-purpose flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1 cup pumpkin purée
1 cup cane sugar
1 stick butter
2 eggs
juice and fine zest from 1 orange
Orange Glaze:
1 cup powdered sugar
2 tablespoons milk
fresh orange zest
1/4 teaspoon vanilla

1. Heat oven to 350°F. Butter the insides of an 8 x 4 x 3 -inch loaf pan or coat with cooking spray.
2. Melt the butter in a heavy saucepan over medium heat. Continue cooking a few minutes until the milk solids start to brown and the butter smells nutty. Remove from heat, pour into a heat-proof dish and cool.
3. Whisk together the flour, salt, baking soda, and spices in a large bowl.
4. Mix together the pumpkin purée, sugar, the cooled browned butter, eggs, and orange juice in a separate bowl until light and fluffy.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. Pour batter into the loaf pan and smooth over the top. Bake for 60 – 75 minutes or until a cake tester inserted in the center of the loaf comes out clean.
7. Remove from oven and let cool in the pan for 5 minutes. Tip the pan over a cutting board, tap it against the board, and the bread should pop right out. If it doesn’t, run a knife around the edges of the pan to loosen the bread. Cool the bread completely on a wire rack.
8. Whisk together the powdered sugar, milk, zest, and vanilla in a bowl until smooth and there are no lumps of sugar. If it’s too thick, add a tiny bit more milk. Drizzle over the bread.