Maple Pumpkin Loaf

For the maple pumpkin loaf:

• 180 g plain flour
• 100 g granary flour
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 3 eggs
• 100 g maple sugar
• 100 ml amber grade maple syrup
• 200 g pumpkin puree
• 120 g melted butter
• 1/2 orange zest
• 60 g chopped pecans

For the maple cream cheese frosting:

• 150 g cream cheese
• 75 g soft butter
• 50 g maple sugar   
• 1 tbsp chopped pecans

To make the maple pumpkin loaf:

1. Preheat the oven to 180° Celsius.
2. In a large bowl, mix the plain flour, granary flour, baking powder, all spices, salt, and maple sugar.
3. Add the eggs, pumpkin puree, and melted butter, then whisk until all ingredients are combined.
4. Add the chopped pecans, orange zest, and maple syrup, then whisk the batter again until all ingredients are combined.
5. Prepare the cake tin by greasing the base, lining it with parchment paper, then greasing the top.
6. Pour the batter into the cake tin, then bake for 40 minutes.

To make the maple cream cheese frosting:

1. Whisk the soft butter and maple sugar together, then add the cream cheese.
2. Whisk until smooth.
3. When the loaf is completely cold, spread the maple cream cheese frosting on the top, then sprinkle with chopped pecans.
4. Enjoy!