Preheat the oven to 350 F (170 C). Line a 9x5 loaf pan with parchment paper, leaving a bit of overhang on two sides.

In a large bowl, whisk the flour, baking soda, ground cinnamon, ginger, nutmeg, cloves, cardamom, and salt together until well combined.

In another large mixing bowl, add the oil, granulated sugar, light brown sugar, pumpkin puree, eggs, and vanilla extract. Whisk well to fully combine with no visible lumps.

Add the dry ingredients to the wet. Whisk well to fully combine the dry and wet ingredients. The mixture will look similar to a velvety cake batter.

Pour the pumpkin batter into the prepared loaf pan. Drag the end of a butter or pairing knife down the center of the batter, just along the top, to create a crack in the bread.

Bake the bread for 55-65 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool the cake in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. Cool completely to room temperature.

Add the room temperature cream cheese and butter to a large mixing bowl. Beat on medium speed until fluffy and well combined.

Pour in the vanilla extract, powdered sugar, and 1 teaspoon milk. Beat until smooth and well combined, adding more milk if needed for a glaze-like consistency.

Spread or drizzle the cream cheese glaze or frosting over the cooled pumpkin bread. Slice and enjoy!