Pumpkin Pound Cake with Cinnamon Cream Cheese Frosting

I have been on a pumpkin kick as my regular followers know.  This recipe was a function of having a partial can of pumpkin puree in the fridge that needed to be used.  I made a pound cake last week but used a 10″ tube pan.  This time I was going to try a loaf pan.  I wanted to add a frosting this time and a loaf would be better suited for this finish.

My wife made the frosting, so I want to point out that she is getting in the game.  Do you think she wanted to be helpful or does she want a piece of the action?  I had planned on a cream cheese frosting.  She suggested to add the cinnamon.  Great idea.  It goes really well with the pumpkin.  She also wanted and suggested to add cran-rasisins to the loaf.

Recipe
Pumpkin Pound Cake with Cinnamon Cream Cheese Frosting:

Cake:
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin puree
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup heavy whipping cream

Cinnamon Cream Cheese Frosting:
8 oz package of cream cheese, softened
4 tbsp butter, softened
3 cups confectioners sugar
1 tsp ground cinnamon

Preparation

Preheat oven to 350°.
To prepare the cake, lightly coat 2 loaf pans with cooking spray.  Place granulated sugar, brown sugar, and butter in a large bowl; beat with a mixer at medium speed for 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla.

Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup heavy whipping cream alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into the prepared pans. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

Blend cream cheese and butter in mixing bowl with paddle attachment for about 30 seconds.  Add the sugar a little at a time on low speed until well blended.  Add the cinnamon and increase the speed until the frosting becomes fluffy.  Spread on top of loaves.