Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon fine sea salt
- 1 cup pumpkin purée
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup neutral oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup Greek yogurt
- ½ cup Setton Farms Dry Roasted with Sea Salt Pistachio Kernels chopped and lightly toasted
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
Method
Make the Cake
- Preheat oven to 350°F. Grease and line one 9x5-inch loaf pan with parchment.
- In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk pumpkin purée, granulated sugar, brown sugar, oil, eggs, vanilla, and Greek yogurt until smooth.
- Fold dry ingredients into wet until just combined. Stir in Setton Farms Dry Roasted with Sea Salt Pistachio Kernels.
- Transfer to prepared loaf pan. Bake 45–55 minutes, starting to check for doneness at 30 minutes. Cake is ready when a toothpick inserted in the center comes out clean.
- Cool cake in pan for at least 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting
- Beat cream cheese and butter in a stand mixer until smooth and fluffy.
- Add powdered sugar gradually, mixing on low.
- Stir in vanilla and heavy cream. Beat until light and spreadable.