Combine all the chopped herbs and black pepper in a small bowl, set aside. Beat the eggs in another small bowl and set aside.
In a small mixing bowl, combine the yeast, 1 teaspoon sugar, and warm water; stir and set aside for about 5 minutes, or until bubbly.
In a large mixing bowl or stand mixer bowl, combine the flour, 2 tablespoons sugar, and salt; stir to combine.
In a microwave safe liquid measuring cup add the milk, melted butter, and cream cheese. Microwave for about 30 second or until the cream cheese is melted when stirred well.
Add the proofed yeast, milk mixture, eggs, pumpkin, and herbs to the flour mixture. Stir until completely combined, then turn out onto a clean, lightly floured surface. Knead for 5 minutes or use the dough hook on a stand mixer, adding additional flour if the dough is sticky. Cover the bowl and let stand in a warm area for about 1 hour or until the dough is doubled in size.
Preheat the oven to 350 degrees F. Grease two loaf pans with butter all around the bottoms and sides. Divide the dough in half and press into the pans.
Bake in the preheated oven for about 40 minutes or until the loaves sound hollow when you tap on them or a toothpick inserted into the center comes out clean. Serve warm or at room temperature. Bread slices can be reheated in the microwave on HIGH for 20 seconds.