Cream cheese topped pumpkin gingerbread

For the Pumpkin Gingerbread:

1. Start by preheating your oven to 350°F (175°C).
2. Add 1/2 cup unsalted butter to a small skillet on medium heat. Allow your butter to melt and brown, stirring occasionally. This takes about 5-7 minutes. Once browned, remove from the heat and allow to cool for 10 minutes.
3. In a large bowl, combine the cooled browned butter with 1/2 cup granulated sugar and 1/2 cup brown sugar.
4. Add in the 2 eggs, 2 tablespoons molasses, and 1 teaspoon vanilla extract. Mix until combined.
5. Once combined, add in 1 cup pumpkin purée and 1/3 cup whole milk. Mix well.
6. In a separate bowl, combine 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt.
7. Add your dry ingredients to your wet ingredients and fold to combine until just mixed.
8. Place your batter in a lined loaf tin and bake in the oven for 60 minutes.
9. Once your pumpkin gingerbread has cooked, allow it to cool completely before adding your frosting, slicing, and enjoying.

For the Cream Cheese Frosting:

1. Add 1/2 cup room temperature butter and 8 oz room temperature cream cheese to a stand mixer. Mix on high for 2 minutes.
2. Add 2 cups confectioners sugar and 1 tablespoon milk. Mix on high for 5 minutes.
3. Top your cooked and cooled pumpkin bread with the frosting and enjoy!