How to Make Pumpkin Bread with a Maple Buttercream Frosting - Escoffier

Ingredients

• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten lightly
• 1 16 oz can unsweetened pumpkin puree
• 3 ½ cups flour
• 2 tsp salt
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp nutmeg
• 1 tsp allspice
• 1 tsp cinnamon
• ½ tsp ground cloves
• 2/3 cup water
• Pecans (optional)
• 2 sticks unsalted butter, room temperature
• ¾ cup powdered sugar
• 1 cup maple syrup
• 2 tsp vanilla extract
• ¼ tsp salt