• Preheat the oven to 325℉/165℃ with the rack in the middle position. If your oven runs hot, set it to 300℉/150℃.
• In a mixing bowl, add 1⅔ cups of all-purpose flour, then the spice blend: ½ teaspoon fine grind sea salt, ¼ teaspoon ground cloves, ½ teaspoon nutmeg and 1 teaspoon cinnamon. Whisk to incorporate the spices into the flour. Add 2 teaspoons of baking powder and whisk again. Set aside.
  1⅔ cups all-purpose flour, ½ tsp fine grind sea salt, ¼ tsp ground cloves, ½ tsp ground nutmeg, 1 tsp ground cinnamon, 2 tsp baking powder
• In a second mixing bowl, add ¾ cup packed dark brown sugar, ¾ cup granulated sugar, 2 large eggs and ¼ cup melted butter. Whisk until the eggs are broken up and the sugar is blended with no clumps.
  ¾ cup dark brown sugar, packed, ¾ cup granulated sugar, 2 large eggs, ¼ cup butter, melted
• Whisk in 1 teaspoon of vanilla, then ¼ cup of neutral oil. Add 1 cup of pumpkin puree and mix really well.
  1 tsp vanilla extract or vanilla paste, ¼ cup neutral oil, 1 cup plain pumpkin puree, ½ cup water
• Butter a standard size loaf pan well, using a little extra butter in the corners. Sprinkle in 1 tablespoon of flour and tap and turn the pan to coat the bottom and sides. Knock out the excess flour.
  butter, for greasing the pan, 1 tbsp all-purpose flour
• Pour about a third of the wet ingredients into the dry ingredients and fold with a spatula. Add another third and fold. Add ½ cup of water and fold. Add the remaining wet ingredients and fold about 10 times or less, just until the batter comes together. Do not overmix.
• Pour the batter into the prepared pan and bake on the center rack for 50 to 60 minutes.
• The bread is done when the top looks dry, the batter in the split on top is no longer glossy, the loaf does not jiggle, and a thermometer in the center reads about 205℉/96℃. If it is not done, bake for another 5 to 10 minutes and check again.
• Set the pan on a cooling rack for 10 minutes. Run a thin spatula down the sides, then turn the bread out onto the cooling rack. Do not let it cool completely in the pan. Let it cool completely before glazing.

Orange Glaze

• For the glaze, zest the orange directly over a small saucepan holding ½ cup of heavy cream, taking only the colored layer of the peel and none of the white pith. Heat on medium just until the cream starts to simmer; do not boil. Remove from the heat and let it steep at room temperature for about 1 hour.
  ½ cup heavy cream, 1 orange, zested
• Stir the cream and pour it through a fine mesh strainer, pressing to get every bit of cream out. Rinse and dry the saucepan. Add ½ cup of white chocolate, pour the cream back in, and stir over low heat until the chocolate melts.
  ½ cup white chocolate melting wafers or white chocolate chips
• Pour the glaze into a bowl and let it cool for about 5 minutes, until smooth and no longer hot.
• Set the cooling rack with the bread over a sheet of parchment paper. Spoon the glaze over the top and let the excess drip down the sides. Let it set a few minutes, then add a second layer (and a third, if you like), scooping up the drips from the parchment. Let the glaze set, or refrigerate briefly to set it faster, then slice and serve.