• Preheat the oven to 350F. Grease and line with parchment paper a 9x5 inch loaf pan.
• In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, sugar, brown sugar, pumpkin pie spice, cardamom, and baking powder; mix well.
• Add the softened butter and using an electric mixer, mix at medium speed, until pea size chunks form.
• Turn the mixer up to high for 1 minute, until the mixture starts to look more like a thick dough.
• Add in the eggs, beating until mixed. Make sure to scrape the sides and bottom of the bowl every so often.
• Add the pumpkin puree and beat just until it's combined.
• Spread the batter into the prepared pan bake for about 55-60 minutes, until the bread is done and not soft in the middle. You can use a cake tester or toothpick.
• Allow the cake to cool in the pan for 15-30 minutes and then remove from the pan and allow it cool to room temperature.

Cream Cheese Frosting

• Make sure the cream cheese is nice and soft.
• Add the powdered sugar, vanilla, and only 1 tablespoon of the milk. Mix well until it's completely smooth. If it's too thick, add more milk.
• Spread the icing on top of the cooled pumpkin bread, and let it drizzle off the sides a bit.
• ENJOY!