Preheat oven to 165C.
In a mixing bowl, add flour, baking powder, bakig soda, cloves, cinnamon, ginger, and salt together.
Grease loaf pan with baking spray with flour.
In your mixer, beat butter and sugars until combined.
Then add vanilla extract, and egg to beat until light and fluffy.
Add in pumpkin, and mix until just combined.
Add in flour mix in 3 parts and mix until just combined.
Pour batter into tray and smooth out top with the back of a spoon.
Bake for 55-65 minutes or until a skewer/knife inserted comes out clean.
Cool in pan for 10 minutes then turn it out onto wire rack to cool completely.
To make frosting, beat cream cheese and butter in your mixer until combined.
Then add in vanilla and gradually add in icing sugar while mixer is running.
Drizzle in milk 1 tsp at a time until desired spreadable consistency.
When cake is completely cooled, frost the top of the cake with cream cheese frosting.
Enjoy immediately, or allow icing to set in the fridge for an hour.