For the pumpkin bread: Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-inch loaf pan with nonstick cooking spray.
Stir together the granulated sugar, brown sugar, pumpkin spice, pumpkin puree, oil and eggs in a large bowl. Whisk together the flour, baking soda, salt and baking powder in a medium bowl. Alternate adding the dry ingredients and 1/3 cup water to the pumpkin batter, stirring to combine after each addition. Add the batter to the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 1 hour.
Remove from oven, let cool for 15 minutes before removing from the pan and cooling completely.
For the sweet cream cheese filling: Beat together the cream cheese, confectioners' sugar, heavy cream, orange zest and vanilla in a stand mixer fitted with a paddle attachment until light and fluffy. Cover and refrigerate until ready to use.
To serve: Slice the pumpkin bread into 3/4-inch-thick slices. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add 4 slices of pumpkin bread and cook until browned on the edges. Flip and toast on the second side, a couple of minutes total. Add the remaining 2 tablespoons butter and repeat with 4 more slices of the pumpkin bread.
Place 1 toasted slice of pumpkin bread on a plate. Top with 1/4 cup of the sweet cream cheese, top with second toasted slice of pumpkin bread and another 1/4 cup of sweet cream cheese. Dust with confectioners' sugar and top with a candied pumpkin.
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)