1. Preheat the oven to 400ºF.  Spray the 9x5 loaf pan with baking spray and line the pan with parchment paper that hangs over two sides, creating “handles”.  Set aside. 

2. In a medium bowl, whisk together the all purpose flour, salt, baking powder, baking soda and spices.  Set this bowl aside. 

3. In a large bowl, whisk together the pumpkin puree, eggs, sugars, vegetable oil and vanilla extract.  Stir the pumpkin mixture until smooth. 

4. Fold the flour mixture into the pumpkin mixture, until no dry bits remain. Be careful not to overmix the batter, which can cause the cake to be tough. 

5. Pour the cake batter into the prepared pan. 

6. Bake for 65-75 minutes, or until a cake tester comes out clean.  Let the cake cool in the pan for 5 minutes before using the handles to pull the cake out of the loaf pan.  Set the cake on a wire rack to cool. 

7. Make the Glaze. In a medium bowl, whisk together the powdered sugar, melted butter, vanilla extract, 2 tablespoons of the heavy cream and salt.  If the glaze is too stiff, add a tablespoon of heavy cream until it reaches the desired thickness. 

8. Glaze the cake.  Once the cake is cooled, spread the glaze over the cake with a spatula.  Use the back of a spoon to make decorative swoops and swirls. 

9. Serve.  Slice the cake and serve with coffee or tea. 

Storage. Store the cake in an airtight container at room temperature for up to 3 days.