Pumpkin Bread with Cream Cheese Frosting (Print Version)

# Ingredients:

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

# Instructions:

01 - Heat oven to 175°C/350°F.
02 - Grease 9x5 inch loaf pan.
03 - Whip oil, eggs, sugars until fluffy.
04 - Fold in pumpkin puree.
05 - Sift and fold in dry ingredients.
06 - Add butter line on top.
07 - Bake 45-50 minutes.
08 - Cool completely.
09 - Whip cold ingredients until fluffy.
10 - Pipe onto cooled bread.

# Notes:

01 - Use cold cream cheese for frosting.
02 - Don't overwhip frosting.
03 - Store refrigerated 2-3 days.
04 - Pure pumpkin, not pie filling.

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