Grease and flour a loaf or mini-loaf pans (see note below).

In a large bowl, combine all of the dry ingredients (flour, sugar, baking soda, cinnamon, nutmeg, and salt). Stir until well combined.

In a separate medium bowl, combine all of the wet ingredients (oil, eggs, water, and pumpkin) and mix until well combined.

Pour half of the wet mixture into the dry mixture and stir until fully combined. Repeat with remaining half of wet mixture.

Pour batter into mini loaf pans or full-sized loaf pan. (See note below)

Bake at 350°F for approximately 35-45 minutes, or until a toothpick inserted into middle of cake comes out clean. (The size of the pan you use will change the baking time, so watch the cake carefully.)

In the bowl of a countertop mixer with the paddle attached, cream together the cream cheese and butter until light and fluffy in texture.

Add the brown sugar, vanilla extract, and cinnamon. Mix until fully combined.

Add the powdered sugar one cup at a time, mixing after each addition until fully incorporated.