This sweet bread is a favorite recipe during the fall for us. It's so easy to make and with very little effort and can be dressed up with chocolate chips, nuts, or raisin.
In a large bowl, whisk the flour, baking soda, cinnamon, and pumpkin pie spice together.
In another medium-sized bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Add the pumpkin, oil, and milk and whisk.
Pour these ingredients into the dry ingredients. Gently mix them together using a spatula or a wooden spoon. There may be a few lumps, but that's okay, you don't want to over-mix.
Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes. You may need to loosely cover the bread top with aluminum foil halfway through to prevent it from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Start checking around 45 minutes.
Allow the bread to cool 20 to 30 minutes in the pan on a wire rack before removing.
If you don't frost it, you can cover and store it at room temperature for up to 3–4 days, or in the refrigerator for up to a week.
Glaze
In a large bowl, whisk or beat all the cream cheese glaze ingredients until smooth.