Preheat the oven to 350 degrees. Spray 9×5 loaf pan with nonstick baking spray and set aside.
Combine the first seven ingredients in a large mixing bowl. Mix well breaking up any lumps.
In another mixing bowl, combine the next 5 ingredients. Mix well until mixture is fully combined
Pour the wet ingredients into the dry ingredients slowly and mix until smooth. Set aside.
Add the cream cheese filling ingredients to a mixing bowl and, using a hand mixer, beat until smooth. Set aside.
Pour half of the pumpkin bread mixture into greased laof pan. Add the cream cheese filling, spreading it out into a thin layer. Pour the remaining pumpkin mixture and smooth out batter to fully cover the cream cheese layer.
Bake for 60-65 minutes. When your cake tester (or toothpick) comes out clean after insertion the bread is done. Remove from oven and allow to cool for 20-30 mminutes. Remove from pan and place on cooling rack until fully cooled. Slice and enjoy!