Preheat your oven to 350°F. Butter or line your loaf pan with parchment paper.
In a large bowl, whisk flour, baking powder, baking soda, ginger, allspice, and ground cinnamon together and set aside. In another large bowl whisk pumpkin puree, sugar, oil, vanilla extract, and eggs together until everything is combined.
Add the dry ingredients to the wet ingredients. Mix until everything is well combined but don't over-mix. Add your mix to your loaf pan. Smooth the top of the mix with a spoon or spatula.
Place the pan in the middle rack of the oven. Bake for 1 hour and 10 minutes. Insert a toothpick in the center of the loaf to check for readiness. You will know is done once your toothpick comes out clean. Once cooked you can set on a rack to cool.
While the bread is baking make the frosting. In a bowl, add the butter and cream cheese. Beat them until smooth. Add the powered sugar, cinnamon, and vanilla extract. Mix it until completely smooth. Set aside until the bread is cooked.
Once the pumpkin bread cooled off, frost the top. Serve and enjoy!
Notes
Remember to keep ingredients at room temperature before using.
Make- I use a 9x5 loaf pan. If you want to make this bread smaller use 2 8x4 pans and divide the mix into both of the pans.
Store- Keep in the fridge for up to 5 days. Best to store it in an airtight container to prevent bread from drying.
Freeze- You can freeze this recipe for up to 3 months. Wrap it tightly with plastic wrap. I suggest freezing it without the cream cheese frosting.