• Preheat your oven to 350F with a rack in the middle position. Grease an 8"x4" loaf pan with butter or non-stick spray, and set aside.

For the pumpkin batter:

• In a large bowl, whisk together the pumpkin puree, brown sugar, egg, oil, and vanilla. Mix until smooth.
• Sift the flour, baking soda, baking powder, salt, nutmeg, and cinnamon over the pumpkin mixture. With a rubber spatula, fold the wet and dry ingredients together until there is not more dry flour showing. You can also use a hand mixer for this, being careful not to overmix.

For the cream cheese batter:

• Make sure your cream cheese is very soft. You may need to place it in the microwave on the high setting for 10-15 seconds.
• In a small bowl, whish together the softened cream cheese with the ¼ cup flour, 2 tablespoon brown sugar, and the 1 egg. Mix until smooth.

To assemble the loaf:

• Place ? of the pumpkin batter in the prepared loaf pan. Spread the batter, making sure it goes into the corners. Create a small indent in the center of the loaf.
• Pour the cream cheese batter in the loaf pan. Continue by placing the rest of the pumpkin batter in the pan. Swirl the cream cheese mixture with the top layer of pumpkin batter.
• Place the loaf pan in the preheated oven for up to an hour, checking it at the 50 minute mark. A toothpick inserted in the middle of the loaf should come out clean.
• Let the loaf cool completely before unmolding and slicing it. Enjoy!