Pumpkin bread with cream cheese frosting

¾ cup butter, soften

2½ cups sugar

3 eggs

15 ounces solid pack pumpkin or fresh

2½ cups all-purpose flour

1 tablespoon pumpkin pie spice

1 teaspoon baking powder

1 teaspoon ground cinnamon

3 /4 teaspoon salt

1 /2 teaspoon baking soda

1 /2 teaspoon ground ginger

1 cup buttermilk

Frosting:

1 package cream cheese, soften (8 ounces)

1 /2 cup butter

4 cups confectioners sugar

2 teaspoons ground cinnamon

Instructions

Preheat oven to 350°.

In a large bowl, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Add pumpkin.

Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition.

Pour batter in 8" loaf pan or fill paper-lined muffin cups three-fourths full.

Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.

Cool 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth.

Frost the bread or the cupcakes.

Refrigerate leftovers. Yield: 2 dozen.