1. Preheat oven to 350F. Line a 9×5 inch baking pan with parchment paper. Set aside.

2. In a small saucepan, add the butter. Cook over medium-low heat, stirring occasionally until the butter begins to turn a golden brown color. Remove from heat and pour into a heat proof container. Allow to cool for 10 minutes.

3. In a large mixing bowl, add the cooled brown butter, sugars, sour cream, milk, egg, pumpkin and vanilla extract. Whisk to combine. Add in the sifted flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves and allspice. Use a wooden spoon or spatula to mix, just until combined.

4. Pour batter into prepared loaf pan. Bake in preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

5. Allow the bread to fully cool in the pan on a wire cooling rack.

6. Once the bread is cool, make the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a handheld mixer, add the cream cheese and unsalted butter. Beat until combined and fluffy. Add in the vanilla extract and powdered sugar. Beat until mixture is light and fluffy.

7. Remove the pumpkin bread from the pan and remove the parchment paper. Set on a serving plate. Spread the cream cheese frosting on the bread. Slice, serve and enjoy!