Preheat your oven to 350°F (180ºC). Lightly spray a standard 9x5 inch loaf tin with baking spray to prevent sticking. Line the tin with parchment paper, allowing some overhang on the sides for easy removal later. Set the prepared tin aside while you make the batter.

In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice blend, baking soda, baking powder, and salt. Ensure the ingredients are thoroughly combined, then set the bowl aside. This step helps distribute the leavening agents and spices evenly for a perfectly spiced loaf.

In a large mixing bowl, add the pumpkin purée, white sugar, vegetable or canola oil, whole milk, and eggs. Whisk everything together by hand until the mixture is smooth and well blended. I find that whisking by hand helps you avoid overmixing and keeps the loaf tender.

Add the dry ingredient mixture from Step 2 to the bowl with the wet ingredients from Step 3. Using a spatula or wooden spoon, gently fold the ingredients together until just combined. It's important not to overmix—stop when a few streaks of flour remain and the batter looks a bit lumpy. Overmixing can make the loaf dense.

Spoon the batter into the prepared loaf tin from Step 1, smoothing the top with a spatula or the back of a spoon. Place the tin in the preheated oven and bake for 45 minutes. After that, check the loaf every 5 minutes using a toothpick—the loaf is done when the toothpick inserted into the center comes out clean. Once baked, transfer the tin to a wire rack for 10 minutes, then lift the loaf out (using the parchment paper overhang) and let it cool completely before frosting. I always let my loaf cool fully to ensure the frosting doesn't melt.

While the loaf is cooling, mix together the softened salted butter, softened cream cheese, vanilla extract, salt, and powdered sugar until the mixture is smooth and creamy. Use a hand mixer or a sturdy spatula for best results. For extra tang, you can add a tiny splash of lemon juice to the frosting—it's a personal touch I love.

Once the loaf is completely cool, generously spread the cream cheese frosting from Step 6 over the top. Slice and serve. Enjoy your homemade pumpkin bread!