Pumpkin Spiced Loaf Topped with Maple Sweetened Cream Cheese

It's sweet, spicy, and tangy! Pumpkin spiced loaf, topped with maple sweetened cream cheese and walnuts! The perfect autumn treate to kick of the colder weather.

Ingredients:

The Bread:

Dry

240g all-purpose flour

1/2 tbs baking powder

1 tsp of baking soda

2 tsp of cinnamon

1 tsp of allspice

10 cardamom pods

Wet

200g of dark brown sugar

75g melted butter

75g of vegetable oil

184g milk

1 tsp of molasses

240g pumpkin purée

2 eggs

Cream cheese topping:

169g cream cheese room temp

1 egg

3 tbsp of maple syrup

40g chopped walnuts

Cinnamon sugar

1/2 tsp of cinnamon

1/2 tsp of raw sugar

Instructions:

1. Preheat the oven to 350F.

2. Grease or line your loaf tin and set aside.

3. In a bowl combine the room temp cream cheese with maple syrup. Once thoroughly mixed, whisk in an egg until combined and set aside. This is the cream cheese topping.

4. In a small bowl add the cinnamon and sugar and mix to combine and set aside. This is the cinnamon sugar.

5. In a separate bowl sift in the dry ingredients and mix to combine.

6. In another separate bowl combine the wet ingredients and mix thoroughly.

7. Add the dry ingredients to your wet ingredients. Mix only to combine, avoid over mixing the batter, little flour pockets are okay!

8. Add the spiced pumpkin batter to the lined loaf tin.

9. Top the pumpkin batter with the cream cheese in dollops. Using the back of a spoon swirl in your cream cheese to create a design.

10. Sprinkle the chopped walnuts and the cinnamon sugar.

11. Bake at 350F for 35-45min or until a toothpick poked in the middle comes out clean.

12. Once baked, cool the loaf in the tin for 10 mins. Then remove the pumpkin spice loaf from the tin and place it on a wire rack to cool completely.

13. Slice when it's slightly warm and serve!