For the Pumpkin Bread

1. Preheat your oven to 350 degrees Fahrenheit and prepare a 9x5 inch loaf pan. Spray it with cooking spray before placing a rectangle of parchment paper on the bottom and spraying again with cooking spray.
2. In a large bowl, use a whisk vegetable oil, granulated sugar, light brown sugar, room temperature milk, pumpkin puree, vanilla extract, and room temperature eggs until combined.
3. Add all purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice to the large bowl and whisk only until you see the dry ingredients disappear into the wet. Mixing past when the dry ingredients incorporate into the batter could lead to dense muffins.
4. Pour the batter into your prepared pan and smooth it evenly in the pan.
5. Bake for 45-55 minutes. At the 40 minute mark, check on the bread. If the top is browning but the bread is jiggly or wet when a toothpick is inserted, place a piece of aluminum foil over the pan and cook fo another 8-10 minutes. This ensures that the top doesn’t burn. A toothpick inserted into the center on the pan will come out with moist crumbs. It shouldn’t come out fully clean.
6. Let bread cool in the pan for about 30 minutes before taking it out of the pan and letting it fully cool on a wire rack or plate.

For the Cream Cheese Frosting

1. In a medium bowl, use a fork or electric mixer to combine softened cream cheese and powdered sugar.
2. Pour 1 tablespoon of milk into the mixture and combine until smooth. The glaze should be thick but should fall from the fork when lifted out of the bowl. Add additional milk by the ½ tablespoon to create a smoother glaze or additional powdered sugar by the tablespoon to thicken the glaze.
3. Pour the glaze over the fully cooled bread after it has been removed from the pan.
4. Allow the bread and frosting to fully set before storing in an airtight container or tightly covered at room temperature for up to a day, in the fridge for up to 6 days, or in the freezer for up to 4 months.