Pumpkin Bread with Pumpkin Butter Cream
INGREDIENTS
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1 3/4 cups all-purpose flour
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1 1/2 teaspoons ground cinnamon
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground allspice
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2 large eggs
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3/4 cup packed dark brown sugar (You can substituted light brown sugar)
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1/3 cup granulated sugar
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2 teaspoons freshly grated orange zest (I omitted this)
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1 teaspoon freshly grated lemon zest (I left this out, too)
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1/2 cup canola oil
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1 1/4 cups canned pure pumpkin puree
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1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)
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Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.
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Pumpkin Butter Cream Frosting
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1/4 cup (1/2 stick) unsalted butter, softened
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2 Tablespoons canned pure pumpkin puree
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1/2 teaspoon ground cinnamon
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1/2 teaspoon vanilla
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3 cups powdered sugar
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2 teaspoons half & half or milk
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1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
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