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.