Preheat the oven to 350 degrees F. Rub butter along the sides and bottom of the loaf pan. Add flour to the pan and rotate it around to coat the sides and bottom. Line the pan with parchment paper and use clips to hold the paper in place. The parchment paper is used as a sling to lift the bread out of the pan when it’s done.

Melt the butter in a small saucepan over low heat to prevent splatter and avoid evaporation. Remove the butter from the heat and set it aside. Let it cool to about 85°F.

Put the flour, salt, baking soda, and baking powder in a medium-sized bowl. Whisk for 30 seconds to combine.

Place the white sugar, brown sugar, and the pumpkin pie spice in a large bowl. Use a whisk to combine. Use your fingers to break up any brown sugar clumps.

Add the eggs and whisk for 1 minute. The mixture will be thick and lighter in color. Add the cooled melted butter, whisk until incorporated, and then add pumpkin puree and whisk to combine. Add the buttermilk and whisk until thoroughly incorporated.

Add all the flour mixture to the wet ingredients and mix with a silicone spatula until the dry ingredients are thoroughly mixed in. There may be a few lumps and that is okay. Do not overmix.

Remove from the oven and allow to cool in the loaf pan for 10 minutes on a wire rack. Run a butter knife along the edges of the bread that are next to the loaf pan. Lift the bread from the pan and place it back on the cooling rack. Allow the bread to cool to room temperature before adding the cream cheese frosting.

Place the cream cheese, butter, butter, vanilla extract, and salt in a medium-sized bowl and beat with a hand mixer until the ingredients are well combined and smooth.

Add the powdered sugar and mix on low speed until the frosting is creamy and smooth. Mix in 1-2 teaspoons of milk or heavy cream depending on the desired thickness.

Spread the cream cheese over the top of the pumpkin bread.

The pumpkin bread without the cream cheese can be stored at room temperature for up to 2 days in an airtight container or wrapped in plastic wrap. After two days, store it in the refrigerator for up to 1 week.

Once the cream cheese frosting is added the bread can be stored at room temperature for up to 2 hours. To store it in the refrigerator, wrap it in plastic wrap and store it in the refrigerator for up to 1 week.