Preheat the oven to 350 degrees F. Great 2 9 x 5" break pans.
In a large bowl, combine the flour, baking soda, cinnamon, salt, and nutmeg.
In the bowl of your stand mixer, fitted with the paddle attachment, beat the sugars, oil, and eggs until combined.
Add the flour mix alternating with the water, beating after each until combined.
Lastly, add the pumpkin and beat until combined.
Pour the batter into the prepared pans and bake for 55 to 60 minutes until a toothpick inserted near the center comes out clean.
Let cool completely before making the pumpkin bread pudding. If you make two loaves, sneak a piece, the pudding won’t mind.
Round two – make the bread pudding:
Preheat the oven to 350 degrees F
Cut your pumpkin bread into 1" cubes, enough to make 6 cups. (Nosh on the rest). Arrange the bread cubes on a baking sheet in a single layer and bake for 20 – 30 minutes until toasted and dry. Let cool for a few minutes.
Grease a 2 quart baking dish and set aside.
Meanwhile, combine the eggs, milk, sugar, butter, orange zest, and pumpkin pie spice in a large bowl.
Toss the cooled pumpkin bread in and coat evenly.
Pour into the baking dish and bake for 40 to 45 minutes until a toothpick or butter knife inserted in the center comes out clean. Allow to cool slightly while you make the glaze.
Make the Glaze
Beat the cream cheese and butter together until smooth.
Add the powdered sugar, cinnamon, nutmeg, and salt while continuing to beat the mixture. Add in a bit of milk just until the glaze runs off a spoon but is still really thick.