Preheat oven 180°C.
Line a loaf tin with baking paper.
In a large bowl cream together the butter and sugar, until light and fluffy.
In seperate bowl, mix together the flour, pumpkin spice and salt.
Alternately, add the flour, beaten egg and soup to the butter and sugar.
Fold in the nuts and raisins.
Pour the mixture into the prepared loaf tin and bake for around 50-60 minutes – test by inserting a skewer into the middle of the cake and if it comes out clean it’s ready.
Remove from the oven and let cool.
While the loaf is cooling, beat together the buttermilk, cream cheese and vanilla in a bowl, until the mixture is creamy. Then, gradually beat in the icing sugar until the frosting is the desired consistency.
Once the loaf is fully chilled cut it in the middle length-ways, coat the bottom half with frosting the replace the top half.
Finally coat the the top of the loaf with frosting, chill for 20 minutes, then serve.