Ingredients
Preheat your oven to 350 F, and line a loaf pan with parchment paper. Set aside.
Gently warm your oil in a small saucepan over low heat until warm, but not sizzling/hot. Add your spices (cinnamon, cardamom, allspice, black pepper) and stir to combine. Cook over low heat until the spices are very fragrant, 30 seconds - 1 min. Set aside to cool.
In a large bowl, whisk your sugar and eggs until smooth and one shade paler, 2-3 minutes. Add the pumpkin and salt, and whisk until smooth, and then your cooled oil, making sure it is not too hot so you don't cook the eggs. Whisk until well combined and smooth.
Add the flour, baking powder, and baking soda. Whisk just until no lumps remain. Pour into the loaf pan and bake until browned and a toothpick inserted into the middle comes out dry, or with only a few moist crumbs, 45-55 minutes.
Cool in the pan for 10 minutes before removing and cooling entirely on a wire rack. While cooling, make the glaze by combining all ingredients in a small bowl and whisking until smooth. Pour over the cooled cake, finishing with pepitas.
