For the Pumpkin Bread:
1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 cup butter, melted
2/3 cup water
1 cup brown sugar
2 cups white sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon pumpkin spice
1 cup walnuts (optional)

For the Spiced Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Preheat oven to 350 degrees F. Grease and flour two 9×5 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, butter, water, sugars and vanilla until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, pumpkin spice and walnuts. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake in preheated oven 45-50 minutes or until toothpick inserted into the center comes out clean.
While the pumpkin bread is cooling, combine all of the ingredients for the spiced glaze. Drizzle over bread and allow the icing to dry before serving (about an hour).
Keep pumpkin bread tightly wrapped in plastic wrap to retain freshness.

***For added sweetness mix up some cream cheese frosting and drizzle on top***