PUMPKIN SPICE BREAD

1. Preheat oven to 350°F.
2. Prepare your 9" x 5" loaf pan by greasing and sugaring or flouring the pan. I like to use butter because it adds a kiss of sweetness and texture. Brush the interior sides and bottom of the loaf pan with 1 TB softened butter or a neutral oil, or spray with non-stick cooking spray. Then sprinkle with 1 TB of granulated sugar and rotate the pan as you gently tap the sides, coating with a thin layer of sugar all over the bottom and up the sides. Set aside.
3. In a mixing bowl, whisk together the all purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and all spice or cloves. 
4. In a large mixing bowl, whisk together sugars, oil, pumpkin and maple syrup until smooth. Add eggs, one at a time, whisking until fully incorporated.
5. Add 1/3 of the dry ingredients, stirring to combine. Then add half of the buttermilk, stir to combine. Repeat with the remaining dry ingredients and buttermilk. Only stir until just combined.
6. Pour the batter into the prepared loaf pan. Bake for 60-70 minutes. The loaf should turn a deep golden brown and a toothpick inserted in the center should come out clean when ready.
7. Allow to cool in the pan for at least 15-20 minutes, then invert the loaf on to a cooling rack to finish cooling. Allow to cool completely, at least 45 mins to an hour, while you prepare the Maple Cream Cheese Frosting.

MAPLE CREAM CHEESE FROSTING

1. Sift together the powdered sugar and cinnamon. Set aside.
2. Combine softened cream cheese and maple syrup together in the bowl of a stand mixer. Using the whisk attachment, whip until light and fluffy.
3. Turn off the mixer and add about 3/4 cups of the sifted powdered sugar. Turn it on low and whip together until incorporated. Add another 3/4 cup of the powdered sugar and whisk together on low until incorporated. Slowly turn up to a medium-high speed and whisk until airy and light. If it's still runny, keep adding the remainder of the powdered sugar until the frosting has some stability and will hold soft peaks.
4. Once the Pumpkin Bread has fully cooled, transfer the frosting to the top of the bread and use a small spatula to gently swoosh and swirl the frosting evenly over the top of the loaf, spreading almost to the edges.
5. Slice and serve immediately or place the loaf in the refrigerator to chill for at least and hour so the Maple Cream Cheese Frosting has time to set. This will also help make it easier to get a clean slice. Serve with coffee, tea, cider or a warm fire and enjoy all fall and winter long!