Prepare the Pan and Preheat the Oven:

1. Preheat oven to 350°F (175°C).
2. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.

2. Mix Dry Ingredients:

1. In a large bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

3. Combine Wet Ingredients:

1. In a separate bowl, whisk together canola oil, granulated sugar, and brown sugar until smooth.
2. Add eggs, pumpkin puree, and vanilla extract, mixing until well combined.

4. Create the Batter:

1. Gradually fold the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing to ensure a tender crumb.

5. Bake the Bread:

1. Pour the batter into the prepared loaf pan, smoothing the top.
2. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

6. Prepare the Frosting:

1. In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
2. Add vanilla extract and powdered sugar, mixing until light and fluffy.
3. If the frosting is too thick, add milk, one teaspoon at a time, until desired consistency is reached.

7. Frost and Serve:

1. Spread the frosting evenly over the cooled pumpkin bread.
2. Slice, serve, and enjoy!