Pumpkin Loaf with Maple Cinnamon Cream Cheese Frosting

Ingredients

• ½ cup granulated sugar (100g)
• ½ cup brown sugar, packed (100g)
• ½ cup neutral oil (120ml)
• 2 large eggs, room temp (100g)
• ¾ cup pumpkin purée, not pumpkin pie filling (180g)
• 1 tsp vanilla extract (5g)
• ¼ cup milk, room temp (60ml)
• 2 cups all-purpose flour (240g)
• 1 tsp baking powder (5g)
• 1 tsp baking soda (5g)
• ½ tsp salt (3g)
• 2 tsp cinnamon (5g)
• ½ tsp nutmeg (1g)
• ¼ tsp cloves (0.5g)
• ¼ tsp ginger (0.5g)
• 8 oz cream cheese, softened (226g)
• 4 tbsp butter, softened (57g)
• 2–3 tbsp maple syrup (30–45g), adjust to taste
• 2 cups powdered sugar (240g)

Method

1. Preheat oven to 375°F.
2. In one bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3. In another bowl, whisk sugars, oil, eggs, pumpkin purée, vanilla, and milk until smooth.
4. Fold dry ingredients into wet mixture just until combined; avoid overmixing.
5. Pour batter into a parchment-lined loaf pan. Bake 5 minutes at 375°F, then reduce to 350°F and bake 55–65 minutes more until a toothpick comes out clean.
6. If using a glass loaf pan, set it on a light-colored baking sheet to prevent overbrowning.
7. Cool the loaf completely before frosting.
8. Beat softened cream cheese and butter until light and fluffy.
9. Add maple syrup, vanilla, and powdered sugar; beat until smooth and spreadable, adding more sugar for a thicker frosting.
10. Spread frosting over the cooled loaf. Halve frosting recipe for a thinner layer if desired.