Pumpkins With Tangy Cream Cheese Frosting

For the frosting:
- 227 grams of fresh cream cheese
- 1/2 cup of white sugar
- 2 large eggs at room temperature
- 1 1/2 tablespoons of all-purpose flour
For the bread:
- 1 cup of roasted walnuts
- 3 1/2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 3/4 teaspoon of salt
- 4 large eggs
- 1 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of nutmeg
- 2 cups of white sugar
- 1 cup of butter (softened)
- 2 cups of canned pumpkin
- 1/2 cup of water
- 1 1/2 teaspoons of vanilla essence
To prepare:
- In a deep bowl, take the cream cheese and beat using an electric mixer until smooth in texture.
- Add the sugar and beat some more.
- Now add the eggs and the flour and beat the mix to get a smooth texture of the frosting. Set aside for later use.
- Grease two 9-inch baking pans for the bread (use a little oil and flour).
- Preheat the oven to 375F.
- In a mixing bowl, break the eggs, add the sugar and beat until fluffy.
- Add the softened butter and beat for about 2 minutes.
- Add the vanilla and water and mix some more.
- Now use a spoon to stir in the canned pumpkin and walnuts.
- Mix the flour, cinnamon, nutmeg, baking powder, baking soda and salt in a separate bowl.
- Stir this mix into the batter using a spoon, but do not beat too much otherwise the bread will harden.
- Divide the bread batter in two parts.
- Pour half of one part in one baking tin and the other half in the other baking tin.
- Spread the prepared frosting on the bread batter.
- Top the frosting with the remaining batter using a spoon. Don't press the batter and just use light hands.
- Bake the bread in the preheated oven for about an hour.
- Let the bread cool for 10 minutes before cutting in slices to serve. This bread can be served hot or cold.