For the Pumpkin Bread:

• 1 3/4 cups all-purpose flour
• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1/4 cup milk (or almond milk)
• 1 1/2 tsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 large egg
• 1 tsp vanilla extract

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
2. Prepare the Cream Cheese Filling:
   • In a medium bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Set aside.
3. Make the Pumpkin Bread Batter:
   • In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
   • In another bowl, mix the pumpkin puree, sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth.
   • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
4. Assemble the Bread:
   • Pour half of the pumpkin bread batter into the prepared loaf pan.
   • Carefully spread the cream cheese filling over the batter in an even layer.
   • Pour the remaining pumpkin bread batter over the cream cheese layer, smoothing the top with a spatula.
5. Bake the Bread:
   • Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread (avoiding the cream cheese layer) comes out clean.
   • Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.