1cup(226 g) 100% pure pumpkin puree, (not pumpkin pie filling)
Cream Cheese Filling
¾cup(170 g or 6 oz) block-style cream cheese, room temperature
1large egg, room temperature
⅓cup(66 g) granulated sugar
1teaspoonvanilla extract
2Tablespoonsflour
Instructions
Preheat oven to 325° F. Line a 9-inch by 5-inch loaf pan with parchment paper and set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
In a medium bowl, whisk brown sugar, granulated sugar and vegetable oil together until oil is absorbed. Add egg and vigorously whisk until combined. Stir in pumpkin puree.
Pour wet ingredients into the large bowl of dry ingredients and mix until no flour pockets remain (avoid over-mixing). Set aside while you prepare the filling.
In the bowl of a stand mixer (or using a hand mixer), beat cream cheese until smooth and creamy. Add sugar, egg, vanilla and flour, then mix until combined.
Transfer a little more than half the pumpkin batter to prepared pan and spread evenly. Drop dollops of the cream cheese mixture on top and very gently spread. It doesn’t have to be perfect (you don’t want it to mix with the batter). Pour remaining pumpkin batter on top and gently spread into an even layer. It's okay if some of the cream cheese peeks out from the sides.
Bake at 325° F for 60 to 70 minutes until a toothpick inserted in the center comes out with little to no crumbs. Let the loaf cool in the pan for 15 minutes before removing from the pan and transferring to a wire rack to cool completely.
Notes
Pumpkin pie spice: Use store-bought or make your own by whisking together 1 1/2 teaspoons cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground nutmeg + 1/4 teaspoon ground allspice (or cloves).Baking time: Note that the cream cheese layer will not totally set so using a toothpick inserted in the center may not come out completely clean. Baking times will vary so keep an eye on the bread towards the end of baking (try not to open the oven too often).Store in an airtight container at room temperature for up to 3 days or in the refrigerator for one week.Freeze for up to 3 months. After the bread has cooled completely, wrap it in plastic wrap and place in a freezer bag. When ready to eat, defrost in the refrigerator before bringing to room temperature.