1 - 8 oz.blockcream cheese, softened to room temperature
1largeegg, room temperature
Preheat oven to 350°F. Line the bottom of a 9 x 5" loaf pan with parchment paper and spray with non-stick cooking spray.
Make the pumpkin batter:
In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside
In a large bowl, whisk the granulated sugar, brown sugar, vegetable oil, room temperature eggs, vanilla extract, and pumpkin puree.
Add the dry ingredients to the wet ingredients and whisk until smooth.
Make the cream cheese swirl:
Using a hand-held or stand mixer, beat the softened cream cheese with the sugar until smooth and creamy. Add in the room temperature egg and beat until smooth.
Bake the bread:
Pour 2 cups of pumpkin batter into the prepared loaf pan. Spread the cream cheese mixture on top, try to keep it in the middle away from the edges if you can. Spread the remaining pumpkin batter over the top, make sure the cream cheese is fully covered.
Cover the top of the loaf pan with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 50-55 minutes. A toothpick inserted into the center should come out clean.
Pumpkin bread tastes best on day 2. Store in an airtight container at room temperature for 4 days.