Preheat the oven to 350 F.

Beat the eggs with a hand mixer on a low speed, and add butter, sugars, and vanilla. Mix again until combined.

In a separate mixing bowl, combine the flour mixture and add the wet ingredients. Mix on low until everything combines. Add pumpkin puree. I like to keep the puree wrapped in linen or some sort of cloth and squeeze out the excess moisture, even with canned pumpkin puree. It helps with the bread's texture.

Pour the batter into a 9 x 5-inch prepared pan (greased or lined with parchment paper).

Bake for 55 minutes to an hour until the toothpick inserted into the center comes out clean, dry, or with a few breadcrumbs. Let the bread rest in the tin for 15 minutes before transferring it onto a wire cooling rack to cool completely.

While the bread is cooling, beat the cream cheese in a large mixing bowl until softened and add in the remaining ingredients. I recommend adding 2 cups of powdered sugar first to see if you have the thick and creamy frosting. If you want it to be thicker, add another ½ or 1 cup of powdered sugar.

Cover the entire top of the bread with frosting and add walnuts along with some ground cinnamon. Cut into individual slices and serve right away.