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Have all ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 350F (180C). Grease the loaf pan. To make the bread, over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt, ginger, nutmeg, allspice and cinnamon. Set aside. In the bowl of an electric mixer fitted with the flat beater, beat together the butter, brown sugar, granulated sugar and orange zest on medium speed until well-blended, about 2 minutes. Add the eggs and pumpkin puree and beat until incorporated, 2 to 3 minutes. Using a rubber spatula, fold in the flour mixture in two additions just until smooth. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 55-60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Meanwhile, make the glaze: in a small saucepan over medium heat, whisk together the water, orange zest, ginger and granulated sugar. Bring to a simmer and cook until slightly thickened, 3 to 5 minutes. Pour the glaze through a fine-mesh sieve set over a heatproof measuring cup. Tap the loaf pan gently on a work surface to loosen the bread. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Turn the loaf upright. Using a pastry brush, brush the bread with the warm glaze. Let cool completely or serve slightly warm. Serves 10.
