Preheat the oven to 350°F. Grease a 9-inch loaf pan (or two 7" or 8" loaf pans) and set aside. In a large bowl whisk together the pumpkin, sugar, butter, vanilla, and eggs set aside from the bread batter ingredient list.
In a second large bowl whisk together the flour, baking soda, salt, cinnamon, and baking powder from the batter ingredient list. Pour the wet mixture into the dry and stir together until just combined, so there are no dry lumps. Pour everything into the prepared pan.
In a medium sized bowl, mix together the cream cheese filling ingredients (cream cheese, egg, sugar and flour) with an electric hand mixer until smooth.
Pour about half the pumpkin bread mixture into prepared loaf pan. Spoon the cream cheese mixture over it (it doesn't need to be even), then spread the remaining pumpkin bread mixture over it. *If using two loaf pans, pour one fourth of the bread batter into each pan, spoon half the cream cheese mixture over, then spread remaining quarters of the batter over top of each loaf pan.
Swirl pans gently with a butter knife to spread cream cheese mixture, if desired.
Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean (for 2 loaf pans, check bread at 50 minutes). Cool for 10 minutes in the pan. Invert the bread and place it on a wire rack to cool completely.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.Recipe makes one overfilled loaf or two smaller loaves, pictured is a single loaf in a 9" loaf pan. Optional streusel topping: Whisk together 1 part butter, 2 parts flour, and 4 parts sugar (e.g. 1/4 cup butter, 1/2 cup flour, 1 cup sugar). A pinch of salt too, if you’d like.Don't forget to use a good pan release recipe before pouring your batter in!