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1
Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with 1 teaspoon of the butter.
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2
In the bowl of an electric mixer, combine the shortening and sugar.
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3
Cream the mixture until smooth.
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4
Sift the flour, spices, baking soda, baking powder and salt and set aside.
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5
Add the eggs, one at a time, to the creamed mixture and mix until incorporated.
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6
Add the pumpkin puree and mix until smooth.
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7
Add the sifted flour mixture, about 1/2 cup at a time, alternately with the buttermilk until all is incorporated and the batter is smooth.
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8
Fold in the pecans.
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9
Pour into the prepared pan and bake for 55 to 60 minutes or until golden brown and when a knife inserted in the center comes out clean.
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10
Remove from the oven and cool for 10 minutes before serving.
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11
Slice the bread into 1/2-inch slices.
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12
Spread the some of the Cream Cheese Frosting between 2 slices and form a sandwich.
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13
Slice in half diagonally and place against eachother on a serving plate.
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14
Garnish with confectioners' sugar and a sprig of fresh mint.
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15
With an electric mixer, in a medium mixing bowl, cream the butter and cream cheese until smooth.
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16
Add the confectioners' sugar, about 1/2 cup at a time, mixing well after each addition.
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17
Add the vanilla and milk and mix well.
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18
Fold in the pumpkin seeds.
