pumpkin loaf with maple cinnamon cream cheese frosting🤎🎃 recipe: 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) instructions preheat oven to 375f. in one bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. in another bowl, whisk together the granulated sugar, brown sugar, oil, eggs, pumpkin purée, vanilla, and milk until smooth. add the dry ingredients to the wet ingredients and gently fold together until just combined. do not overmix. pour the batter into a parchment-lined loaf pan and bake for 5 minutes then reduce the heat to 350f and bake for another 55–65 minutes, or until a toothpick inserted into the center comes out clean. let the loaf cool completely before frosting. if you’re using a glass loaf pan, place it on a light-colored baking sheet before baking. this helps prevent the sides and bottom from cooking too quickly! maple cinnamon cream cheese frosting 8 oz cream cheese, softened (226g) 4 tbsp butter, softened (57g) 2–3 tbsp maple syrup (30–45g), adjust to taste 1 tsp vanilla extract (5g) 2 cups powdered sugar (240g) beat the cream cheese and butter together until light and fluffy. add the maple syrup, vanilla, and powdered sugar and continue beating until smooth and thick enough to spread. add a little more powdered sugar if you’d like a thicker frosting. this recipe makes a generous amount of frosting. i had a little left over, so feel free to halve the frosting recipe if you prefer a thinner layer. enjoy :3 #pumpkin #cake #Recipe #fallrecipes #spookyseason - @sugarspiceddreams