Pumpkin Tea Bread

I picked this up from a chef that was featured on CityLine (CityTV). It is such a moist and tasty cake, gingerbread tasting, with hints of cinnamon and honey all topped with a cream cheese frosting. Does it get any better than this?

2/3 cup all purpose flour
1/2 cup whole-wheat stoneground flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/2 tsp pumpkin pie spice
3/4 cup pumpkin puree
1/2 cup sugar
1/4 honey
1/4 canola oil
2 eggs

1. Preheat oven to 350, lightly spray an aluminum loaf pan with Pam (this recipe works only with this type of pan as it is smaller than regular loaf pans)
2. Combine flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt and pumpkin pie spice ina medium bowl.
3. Beat pumpkin puree, sugar honey and oil in a large bow with a whisk until smooth.
4. Beat in eggs to pumpkin mixture.
5. Add dry ingredients and beat until combined.
6. Scrape into prepared pan.
7. Bake the bread until browned and a toothpick inserted into the centre comes out clean, 45-50 minutes.
8. Cool in pan for 10 minutes.
9. Ice with cream cheese frosting (recipe below)

Cream Cheese Frosting:

1pkg cream cheese (250g) softened; room temperature
1/4 cup butter
1 tsp vanilla
4 cups powdered sugar

Beat the first 3 ingredients until smooth, gradually add the 4 cups of powdered sugar.