fall baking therapy with the softest pumpkin loaf 🤎 recipe: 1¾ cups all-purpose flour (210g) 1 tsp baking powder (5g) ½ tsp baking soda (2g) ½ tsp salt (2g) 2 tsp cinnamon (5g) ½ tsp nutmeg (1g) ¼ tsp cloves (0.5g) ¼ tsp ginger (0.5g) ½ cup granulated sugar (100g) ½ cup brown sugar, packed (100g) ½ cup neutral oil (120ml) 2 eggs, room temp (100g) 3/4 cup pumpkin purée, not pumpkin pie filling (180g) 1 tsp vanilla extract (5g) ¼ cup milk, room temp (60ml) instructions: preheat oven to 325°f (165°c). in one bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. in another bowl whisk together sugar, brown sugar, oil, eggs, pumpkin purée, vanilla, and milk until smooth. add dry ingredients to wet and fold in gently until just combined, don’t overmix. pour into a lined loaf pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. let cool before frosting. ( if you have a glass pan i reccomend setting it on a light tray to prevent the sides & bottom from cooking too fast, this is common with glass pans. ) maple cinnamon cream cheese frosting: 8 oz softened cream cheese(226g) 4 tbsp softened butter(57g) 2-3 tbsp maple syrup(30-45g)(adjust to taste) ½ tsp cinnamon(1g)(optional but i love cinnamon) 1 ¼–1 ½ cups (150–180g) powdered sugar, sifted 1 tsp vanilla bean paste beat cream cheese and butter until fluffy. add maple syrup, vanilla, and powdered sugar. whip until smooth and thick enough to spread . ( add more powdered sugar if you want it thicker )( i had a little left over so feel free to half the recipe!) #pumpkin #fallrecipes #baking #Recipe #fyp - @sugarspiceddreams