It's amazing alone but the cream cheese frosting is the real show stopper.  It's truly AMAZING.
 Charlie showed up just in time and snagged the plate I was photographing.  Pretty fitting that he was wearing a gingham shirt that matched my napkin!

Pumpkin Bread:
4 eggs
2/3 cup water
1 cup oil (I used avocado oil)
1 15 oz can pumpkin
3 1/2 cups flour
3 cups sugar
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
2 tsp nutmeg
1 tsp clove
(you can also use pumpkin pie seasoning)
nuts (optional - i don't use them)

-Beat eggs; add oil, water and pumpkin.  Add dry ingredients.  Mix well.  Bake in a greased and floured loaf pan at 350˚ for 45-60 min until cooked through.  Makes 2 regular sized loaves or 4-6 small depending on the size of your loaf pans.  A good rule of thumb is to not fill your loaf pan more than 1/2 way full!  

Cream Cheese Icing:
1/2 cup butter
8 oz cream cheese
4 cups powdered sugar
1 tsp vanilla

-Beat until creamy!

Enjoy your weekend.  Temps have just dipped in the last 24 hours and all I want to do is knit.  (Naturally!)
I finished my Weekender.  I quite like it!  Pics next week.
Onto my new project!