Preheat: Preheat your oven to 325°F and grease your loaf pan so the bread releases easily after baking.

Make the Cream Cheese Filling: In a bowl, blend the cream cheese, granulated sugar, flour, and egg until smooth and creamy.

Sift the Dry Ingredients: In a separate bowl, sift the remaining flour, baking soda, salt, and pumpkin spice to remove any lumps and mix them evenly.

Mix the Wet Ingredients: In a large bowl, whisk together the pumpkin puree, oil, eggs, and sugar until fully combined.

Combine and Layer: Gently fold the sifted dry ingredients into the pumpkin mixture with a rubber spatula or wooden spoon. Pour half of the pumpkin batter into the prepared loaf pan, spread the cream cheese filling over it, then add the remaining pumpkin batter on top.

Bake and Cool: Bake at 325°F for 65–75 minutes, or until a skewer inserted in the center comes out clean. Let the loaf sit and cool for at least 15 minutes before slicing and serving. Enjoy!