preheat oven to 325°F. grease a 1 lb loaf pan well.

in a large bowl, whisk together all wet ingredients until smooth. add all dry ingredients directly to the same bowl and gently fold until just combined.

pour batter into prepared loaf pan and smooth the top. bake for 45–50 minutes, loosely tenting with foil at the 30-minute mark to prevent over-browning. (to tent, simply place a piece of foil loosely over the top of the loaf pan.)

begin checking for doneness at 45 minutes. loaf is done when the top is set, edges slightly pull from the pan, and a toothpick inserted into the center comes out mostly clean. note: if you are using a larger loaf pan or 8 x 8 cake pan, your baking time will be less. check at around 32 minutes and tenting may not be necessary.

cool in the pan for 15 minutes, then transfer to a rack and cool completely before adding the cream cheese topping.

in a small bowl, mix cream cheese, lemon extract, and maple syrup until smooth. swirl lightly with a knife or leave as a layer. cut into slices and enjoy!