Ingredients:

  • 1.5 cups (190g) white whole wheat flour
  • 0.5 cup (110ml) pure maple syrup
  • 0.5 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree
  • 0.5 cup (120ml) plain Greek yogurt
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5g) baking soda
  • 0.5 tsp (2.5g) salt
  • 2 tsp (10g) ground cinnamon
  • 1 tsp (5g) ground ginger
  • 0.5 tsp (2.5g) ground nutmeg
  • 0.25 tsp (1.25g) ground cloves
  • 4 oz (115g) low-fat cream cheese, softened
  • 2 tbsp (30ml) maple syrup
  • 1 tbsp (15ml) milk
  • 0.5 tsp (2.5g) cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a light coating of oil and line the bottom and sides with parchment paper.
  2. In a large bowl, cream together the softened butter and maple syrup until the mixture is smooth and pale.
  3. Beat in the eggs one at a time, then stir in the pumpkin puree, Greek yogurt, and vanilla extract until the batter is velvety and combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Gradually fold the dry ingredients into the wet batter using a spatula. Stir only until no streaks of flour remain.
  6. Pour the batter into the prepared pan, smoothing the top with a spatula.
  7. Bake for 50-55 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. Beat the softened cream cheese, maple syrup, milk, and cinnamon together until fluffy.
  10. Spread the frosting evenly across the cooled cake.