Pumpkin Maple Bread with Maple Cream Cheese frosting

Loaf
0 Preheat your oven to 350°F so it’s ready when you are. Prepare your loaf pan by greasing it with butter and lightly dusting it with flour, or line it with parchment paper for easy removal. Set aside.
1 In a medium bowl, whisk together the pumpkin puree, vegetable oil, large eggs, pure maple syrup, granulated sugar, pumpkin pie spice, and vanilla extract until the mixture is smooth and well combined. This is your wet ingredients base, and it should look slightly glossy.
2 In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk until everything is evenly distributed - this keeps the bread’s texture light.
3 Gently pour the wet ingredients into the bowl of dry ingredients. Using a rubber spatula, fold the mixture together until no streaks of flour remain. Be careful not to overmix - stirring just until combined helps keep the loaf tender and prevents a dense crumb.
4 Pour the pumpkin bread batter into your prepared loaf pan, smoothing the top. Bake for 50–55 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean or with only moist crumbs. The top should be golden brown and your kitchen should smell like fall spices.
8 Allow the bread to cool in the pan for 10 minutes, then gently remove it and transfer to a wire rack to cool completely before frosting. This is the best way to keep the frosting from melting.
Frosting & Assembly
5 For the frosting, use a hand mixer or electric mixer to beat the unsalted butter and vanilla extract on medium speed until light and fluffy, about 1 minute. Add the cream cheese and pure maple syrup, beating just until combined. 
10 Add the powdered sugar and salt, then mix until smooth and lump-free. Do not overbeat, as it can make the frosting runny.
6 Spread the frosting evenly over the cooled loaf. Slice, serve, and enjoy the perfect balance of pumpkin flavor and maple creaminess.