Pin it & Spin it: Pumpkin Buttercream Pumpkin Loaf

The Spin:

Vanilla bean paste added to the buttercream!  So, so good.

The verdict:

I don’t think there’s any pumpkin loaf anywhere that could be wrong.  I’ve tried dozens of recipes over the years with basically the same results.  Pick one, any one and with the addition of buttercream, you can’t go wrong.

Pumpkin Buttercream
slightly adapted from NancyCreative

1/4 cup unsalted butter, softened
2 tablespoons pumpkin {not pie filling}
1/2 teaspoon cinnamon
1/2 teaspoon vanilla bean paste
3 cups powdered sugar
2-3 teaspoons milk {as needed}
1/4 cup toasted pecans

Beat butter with an electric mixer until light and fluffy.  Add pumpkin, cinnamon, and vanilla bean paste.  Mix on medium speed until combined.  Lower mixer speed and add powdered sugar adding milk as needed.  Scrape down sides of bowl. Increase speed and beat until fluffy, adding more milk if needed to reach desired spreadable consistency.  Frost cooled pumpkin loaf.  Sprinkle with toasted pecans.  Serve with a glass of ice cold milk and enjoy!

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