In a large mixing bowl, whisk together 1 & 1/4 cups of pumpkin puree, 1/2 cup of melted butter, 2 large eggs, 1/2 cup of brown or coconut sugar, 1/2 cup of cane sugar, 1/2 cup of sourdough discard, 1 tsp of vanilla, and 1 tbsp of maple syrup. Then, mix in 1 & 3/4 cups of all purpose flour, 1 tsp of baking soda, 1 tsp of cinnamon, and 1/2 tsp of salt. Once you have a smooth batter (be careful not to over mix), transfer it to a greased loaf pan and bake on 350°F for 40-45 minutes. Let it cool for 10 minutes before removing from the loaf pan and topping with maple cream cheese icing. To make the icing, mix together 1/2 cup of softened cream cheese, 3 tbsp of milk, 3 tbsp of maple syrup, 1 tsp of vanilla, and 1 cup of powdered sugar using an electric hand mixer.
