Preheat your oven to 350°F. Grease and flour two 9×5 inch loaf pans, or prepare one 9×5 inch loaf pan and mini loaf pans as desired.

In a large bowl, whisk together the eggs, vegetable oil, olive oil, and raw cane sugar until well combined.

Stir in the pumpkin puree, milk, and water until the mixture is smooth.

In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Pour the batter into the prepared loaf pans, dividing it evenly. If using mini loaf pans, fill them about 2/3 full.

Bake for 50-60 minutes for standard loaves, or until a toothpick inserted into the center comes out clean. For mini loaves, check for doneness after about 30 minutes, as baking time will be shorter.

Let the bread cool in the pans for 10 minutes before removing and transferring to a wire rack to cool completely.

Make the Cream Cheese Icing

In a medium bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.

Beat in the vanilla extract, milk, melted butter, and a pinch of salt until the icing is light and fluffy.

Once the bread has cooled completely, frost the tops with the cream cheese icing.