Brown the butter

• Melt the butter in a saucepan and cook until browned and nutty.
• Let it cool slightly.

Mix the wet ingredients

• Whisk the browned butter with the brown sugar and granulated sugar.
• Add the eggs, pumpkin purée, buttermilk and vanilla extract and mix until smooth.

Combine the dry ingredients

• In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, ground cloves and allspice.

Make the batter

• Gently fold the dry ingredients into the wet ingredients until just combined.

Bake the loaf

• Pour the batter into a lined 23×13 cm loaf pan.
• Bake at 175 °C until a skewer comes out clean.
• Cool completely.

Make the cream cheese frosting

• Beat the softened butter until creamy.
• Mix in the powdered sugar.
• Add the cold cream cheese and a pinch of salt and mix briefly until smooth.
• Chill the frosting.

Frost and serve

• Spread the chilled frosting over the cooled loaf.