To make the Pumpkin Bread-

Preheat the oven to 350 F. Prepare a 9×5 inch loaf pan by greasing it or lining it with parchment paper.

In a large mixing bowl beat the eggs with an electric mixer on low, add butter, sugars, and vanilla extract. Continue mixing until well combines.

In a separate large bowl combine flour, pumpkin spice, cinnamon, salt, baking powder and baking soda.

Gradually add the dry ingredients into the wet ingredients, mixing on low after each addition.

Add in pumpkin puree and continue mixing until everything is well mixed and the batter is smooth.

Pour the batter into your prepared loaf pan and bake for 55 minutes to an hour until the toothpick inserted into the center of the bread 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 rack to cool completely.

To Make the Cream Cheese FrostingPlace softened cream cheese and butter in a large mixing bowl using an electric mixer mix them on low until well blended.Add vanilla extract and one cup of powdered sugar to the butter and cream cheese and mix thoroughly.

Add in another cup of powdered sugar and continue mixing. You can make the frosting thicker or thinner depending on how much powdered sugar you use. If you like the consistency after adding 2 cups you can stop. If you prefer a thicker frosting you can continue to add powdered sugar 1/2 cup at a time until the desired texture is reached. (I recommend not exceeding 3 cups total)

Spread the frosting evenly across the top of the cooled pumpkin bread and sprinkle with chopped walnuts and ground cinnamon.

Slice and serve.