Pumpkin Bread

• Preheat oven to 350º F and prepare a 9x5-inch loaf pan by greasing it with baking spray or lining it with parchment paper.
• In a large mixing bowl, beat two eggs together with the vanilla extract, and add in the pumpkin puree.
• Next, beat the spice cake mix into the pumpkin mixture until all ingredients are moistened.
• Pour the batter into the prepared loaf pan and spread it evenly. Tap the pan on the countertop gently to release any air bubbles and smooth out the top of the batter.
• Place the pan in the preheated oven and bake for 42-48 minutes, or until a toothpick inserted in the center of the pumpkin bread comes out clean. (Oven times will vary so keep an eye on it as it gets close to the time being up to avoid it drying out. Adjust accordingly.)
• Allow it to cool in the pan for about 15 minutes.
• Once it has cooled, run a knife along the edges of the cake to release it from the pan, and carefully invert the pan to release the pumpkin cake.
• Allow the pumpkin bread to cool completely before frosting.
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  Maple Cream Cheese Frosting
• Beat the softened cream cheese until smooth and add in the powdered sugar.
• Mix in the maple syrup until blended well.
• Frost the completely cooled pumpkin bread and store in the refrigerator.