• Preheat your oven to 350℉. Butter two loaf pans or one loaf pan and one muffin pan. Since this batter makes a lot, you can have one classic loaf and use whatever shape pan for the rest of it.
• Combine the dry ingredients into one bowl and whisk together. Flour, baking powder, baking soda, salt, and spice mixture. Set this aside.
• In a larger bowl, add very soft butter and sugar. Stir on medium for 2 minutes. If whisking, then stir until the butter appears lighter in color.
• Add in eggs and vanilla. Once completely combined, stir another minute to get a bit more air into the batter.
• Now, you can stir in the pumpkin.
• When the pumpkin is fully incorporated, add half of the dry mixture.
• Mix, scrape down the sides, and add in the rest of the dry mixture.
• Once this is all together, you are ready to put into your pans.
• Smooth the top and place your pans in the oven. Bake for 65-70 minutes. The loaf will clearly have risen and will become sightly brown.
• If you buttered your pan, the bread should pop out easily and you can cool on a wire rack.
• You can enjoy the bread plain or add my delicious cream cheese frosting.

For the cream cheese frosting

• Whip up the butter, cream cheese, and vanilla for a few minutes until combined and silky.
• Add in the powdered sugar and salt little by little until you have perfect cream cheese frosting.
• Spoon onto the loaf and swirl around.
• Slice and enjoy!