Preheat oven to 180C/350F. Grease and line an 8 ½ x 4 ½ loaf pan with parchment paper.
In the bowl of a stand mixer, beat together the butter and brown sugar until light and fluffy.
½ cup unsalted butter, at room temperature, ⅓ cup soft brown sugar
Next beat in the eggs one at a time until fully combined, scraping down the sides of the bowl as necessary. Add the maple syrup, molasses and vanilla and continue beating until combined and smooth. If the mixture splits at this point, don't worry!
2 eggs, ¼ cup maple syrup, ¼ cup molasses, 1 teaspoon vanilla extract
Mix in the pumpkin puree until combined.
1 cup pumpkin puree
In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves and salt.
1 ¾ cups all-purpose flour (plain flour), 1 teaspoon baking soda (bicarbonate of soda), 3 teaspoons ground ginger, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon fine sea salt
Add the dry ingredients to the wet ingredients and gently fold in until just combined.
Pour the mixture into the prepared loaf pan and bake for 50-65 minutes. (see notes)
Leave to cool in the pan for 10 minutes, then remove and cool completely on a wire rack. Once cooled, pour over the brown butter caramel glaze.