Line a 9×5 loaf pan with parchment paper (leave some overhang to lift it out later). Or, grease generously. Preheat oven to 350°F.
Brown the butter:
Melt the butter in a saucepan over medium heat. Keep whisking, it’ll foam, then turn golden with a nutty aroma. Once browned, pour into a large bowl and let cool.
Mix the Dry Ingredients
Mix the dry ingredients:
Whisk together flour, baking soda, cinnamon, cardamom, ginger, allspice, cloves, nutmeg, and salt.
Mix the wet ingredients:
To the cooled butter, whisk in both sugars. Add eggs, vanilla, pumpkin purée, and milk until smooth.
Combine:
Fold dry ingredients into wet until no flour streaks remain.
Bake:
Pour into the loaf pan, smooth the top, and bake 53–65 minutes. Check with a toothpick. If it comes out clean, it’s ready.
Make the frosting:
Beat butter and cream cheese until creamy. Add vanilla and powdered sugar and mix until smooth.
Frost and serve:
Let the loaf cool completely before spreading frosting over the top. Slice and enjoy!