• Preheat oven to 325°F and grease a loaf pan with butter and then dust with flour (or use a nonstick baking spray that has flour in it).
• In a separate bowl, combine the flour, salt, baking soda, baking powder, pumpkin pie spice, and cinnamon.
  1 cup flour, ½ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon pumpkin pie spice, ½ teaspoon cinnamon
  
• In a medium sized bowl combine butter and sugar. Mix until it’s lighter in color and fluffy. Then add in the egg, vanilla, and pumpkin puree.
  ½ cup butter, ½ cup white sugar, ½ cup brown sugar, 1 egg, 1 teaspoon vanilla, ½ cup pumpkin puree
  
• Add the flour mixture to the pumpkin mixture, mixing until they are fully combined.
  
• In a small bowl combine the softened cream cheese, sugar, milk, and egg yolk.
  6 oz cream cheese, 3 tbs sugar, 1 tbs milk, 1 egg yolk
  
• Pour half of the pumpkin bread batter into loaf pan followed by the cream cheese mixture. Pour the remaining batter over the cream cheese.
  
• Bake for 65-70 minutes. The bread is done when the edges of the bread will start to come away from the pan and a toothpick inserted into the center should come out clean, with only a few crumbs sticking to it.
  
• Remove from oven and allow to mostly cool then frost.
  

Cream Cheese Frosting

• Combine the butter and cream cheese in the bowl of an electric mixer and cream until light and fluffy. Mix in the vanilla, heavy cream, and salt and whip on high for a few minutes. Then mix in the powdered sugar one cup at a time- adding more for a stiffer buttercream.
  ¼ cup butter slightly softened but still cold, ¼ cup cream cheese, 1 teaspoon vanilla, 3 tbs heavy cream, Pinch of Salt, 2 ½ - 3 cups powdered sugar