1. Preheat the oven to 350 degrees F and grease or line a 9x5 inch loaf pan with parchment paper.
2. In a large bowl, whisk together the brown sugar, white sugar, oil, sour cream, pumpkin puree, sourdough starter, eggs, and vanilla until smooth.
3. In a separate bowl, whisk the flour, baking powder, baking soda, salt, and spices.
4. Add the dry ingredients to the wet, folding gently until no streak remain. Do not overmix.

5. Pour the batter into the prepared pan, smooth the top, and bake 55-65 minutes or until a toothpick inserted in the center comes out clean. If browning to fast, loosely tent with foil at the 40 minute mark.

   Pro Tip: A sourdough quick bread is fully baked once the center reaches 200–205°F (93–96°C) on an instant-read thermometer. This ensures it’s cooked through without drying out.

6. Allow the sourdough pumpkin quick bread to rest in the pan for 10-15 minutes before transferring to a cooling rack to cool completely

Make the maple cream cheese frosting

1. While the sourdough pumpkin loaf is cooling, make the cream cheese frosting.
2. Beat the softened cream cheese and butter until creamy. Gradually add the powdered sugar, beating until fluffy. Mix in the maple syrup and milk for desired consistency.
3. Spread frosting evenly over cooled loaf. Chill for at least 30 minutes before slicing for cleaner cuts.
4. Store the sourdough pumpkin quick bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.