Pumpkin Bread with pumpkin butter cream - by Karin Recipe - (4.5/5)

Ingredients

• 1 3/4 cups 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons 1 1/2 teaspoons ground cinnamon
• 1 teaspoon 1 teaspoon baking powder
• 1 teaspoon 1 teaspoon baking soda
• 1/2 teaspoon 1/2 teaspoon salt
• 1/2 teaspoon 1/2 teaspoon ground nutmeg
• 1/2 teaspoon 1/2 teaspoon ground allspice
• 2 large 2 large eggs
• 3/4 cup 3/4 cup packed dark brown sugar (You can substituted light brown sugar)
• 1/3 cup 1/3 cup granulated sugar
• 2 teaspoons 2 teaspoons freshly grated orange zest (I omitted this)
• 1 teaspoon 1 teaspoon freshly grated lemon zest (I left this out, too)
• 1/2 cup 1/2 cup canola oil
• 1 1/4 cups 1 1/4 cups canned pure pumpkin puree
• 1/2 cup 1/2 cup chopped, toasted pecans or walnuts
• PUMPKIN BUTTER CREAM FROSTING
• 1/4 cup 1/4 cup (1/2 stick) unsalted butter, softened
• 2 Tablespoons 2 Tablespoons canned pure pumpkin puree
• 1/2 teaspoon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon 1/2 teaspoon vanilla
• 3 cups 3 cups powdered sugar
• 2 teaspoons 2 teaspoons half & half or milk
• 1/4 to 1/3 cup 1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
• After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.