- 1/3 cup unsalted butter
- 1 cup light brown sugar
- 2 eggs
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 1/2 cup buttermilk
- 4 tablespoons butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 2 cups confectioners' sugar, sifted, plus more for garnish
- 1 teaspoon pure vanilla extract
- 1/4 cup pumpkin seeds, salted and toasted
Preheat the oven to 350 degrees F.
Grease a 9 by 5 by 3-inch loaf pan with 1 teaspoon of the butter. In the bowl of an electric mixer, combine the butter and sugar. Cream the mixture until smooth.
Add the eggs, one at a time, to the butter and sugar mixture and mix until incorporated. Add the pumpkin purée and mix until smooth.
Sift the flour, spices, baking soda, baking powder and salt.
Add the sifted flour mixture to the pumpkin mixture about 1 cup at a time, alternately adding the buttermilk until all is incorporated and the batter is smooth.
Pour the batter into the prepared pan and bake for 55 to 60 minutes, or until golden brown and a tester inserted in the center comes out clean. Remove from the oven and cool for at least 10 minutes before slicing.
Slice the bread into 1/2-inch slices. Spread the some of the Cream Cheese Filling between 2 slices and form a sandwich. Slice in half diagonally and place against each other on a serving plate. Garnish with confectioners’ sugar.
To make the Cream Cheese Filling: Cream the butter and cream cheese in the bowl of an electric mixer until smooth. Add the confectioners’ sugar, about 1/2 cup at a time, mixing well after each addition. Add the vanilla and mix well. Fold in the pumpkin seeds.