Preparation Steps

• Preheat oven to 375°F. Spray loaf pan and set aside. I used a 9x5 loaf pan.
• In a large bowl, beat in eggs, vegetable oil, vanilla extract, pumpkin puree, brown sugar, and granulated sugar.
• Add in flour, pumpkin spice, baking soda, and salt. Stir with a spatula until combined. Set aside.
• In a medium bowl, beat cream cheese until smooth. Add in confectioners' sugar and beat until well combined.
• Pour half of the batter into a greased bread pan, topping with half of the cream cheese mixture.
• Using a butter knife, gently swirl in the cream cheese mixture.
• Pour in the remaining batter and then top in the other half of the cream cheese mixture. Gently swirl in the cream cheese with the butter knife.
• In the middle rack with the upper rack removed (this loaf will rise considerably), bake for 50-65 total minutes. However, check the loaf at 40 minutes and if it is starting to brown too much, cover with a loose foil tent. (I spray the foil with non-stick spray first.)
• Allow cooling for at least 15 minutes before removing from pan. Best served warm, but not hot.