The most delicious Pumpkin Bread: made with St‑Germain.

Recipe:
160g all-purpose flour
1 ¼ tsp baking soda
2 large eggs, room temperature
90g brown sugar
100g granulated sugar
80ml olive oil, mild
230g pumpkin puree
2 teaspoons cinnamon
2 tsp ground ginger
½ tsp white pepper
½ oz St‑Germain Elderflower Liqueur
¾ tsp kosher salt
2 Tbsp turbinado sugar

Whipped mascarpone:
200g mascarpone, cold
250ml heavy cream, cold
35g powdered sugar
½ oz St‑Germain Elderflower Liqueur

1. Preheat the oven to 350°F. Grease a 9-inch loaf pan. Cut a parchment sling that can fit the width of the pan and hang approximately a few inches over the sides (to help remove the cooled cake from the pan later on.)
2. In a medium bowl, combine flour and baking soda. Set aside.
3. In a large bowl, whisk together the eggs and sugars for 1-2 minutes. Add olive oil, pumpkin puree, spices, St‑Germain and salt. Whisk until completely smooth.
4. Sift over flour and baking soda. Whisk again until smooth.
5. Use a spatula to scrape the batter into the pan and tap to release air bubbles. Sprinkle with turbinado sugar.
6. Bake for about 45 minutes (or until a cake tester comes out clean). Allow to cool in the pan for 15 minutes then remove and allow to cool completely on a wire rack.
7. As the cake cools, beat together the mascarpone and cream in a large bowl. Sift over powdered sugar and beat again until smooth. Use a spatula to fold in the St‑Germain.
8. Slice cooled cake and serve with a squiggle of whipped mascarpone on top.