Pumpkin Bread Cream Cheese (Print Version)

# Ingredients:

01 - 1/2 teaspoon salt.
02 - 2 teaspoons pumpkin spice mix.
03 - 100g white sugar.
04 - 1 teaspoon baking soda.
05 - 180g vegetable oil.
06 - 3 large eggs at room temp.
07 - 100g brown sugar.
08 - 57g cold mascarpone.
09 - 226g chilled cream cheese.
10 - 30g sifted powdered sugar.
11 - 1/2 teaspoon baking powder.
12 - 215g plain pumpkin puree.
13 - 240g regular all-purpose flour.

# Instructions:

01 - Set your oven to 350°F (175°C) ahead of time.
02 - Lightly coat a 9x5 loaf pan with oil or butter.
03 - Beat together the sugars, eggs, and oil until it looks airy.
04 - Gently mix in the pumpkin puree at this stage.
05 - Carefully fold the dry mix into the wet until just combined.
06 - Pipe a thin butter line along the top.
07 - Pop it in the oven for 45 to 50 minutes.
08 - Let it cool off completely before frosting.
09 - Blend the mascarpone, cream cheese, and sugar until smooth.
10 - Spread or pipe frosting onto the fully chilled loaf.

# Notes:

01 - Always keep the cream cheese cold for the frosting.
02 - Don't mix the frosting more than necessary.
03 - Best stored in the fridge for up to three days.
04 - Stick to pure pumpkin, not the seasoned pie filling.

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