Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some paper hanging over the sides for easy removal.

Prepare the pumpkin bread batter. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and nutmeg.

In a separate large bowl, whisk together the eggs, pumpkin puree, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.

Add the dry ingredients to the pumpkin mixture. Stir gently until just combined. Do not overmix the batter. If desired, fold in the chopped pecans, walnuts, or chocolate chips.

Prepare the cream cheese filling. Beat the softened cream cheese in a medium bowl until smooth. Add the sugar, egg, flour, and vanilla extract. Mix until the filling is creamy and well combined.

Add half of the pumpkin batter to the prepared loaf pan and spread it into an even layer.

Spoon the cream cheese filling over the pumpkin batter, keeping a small border around the edges. Add the remaining pumpkin batter on top and gently smooth the surface.

Bake for 55–65 minutes, or until a toothpick inserted into the pumpkin bread portion comes out with a few moist crumbs but no wet batter. If the top browns too quickly, loosely cover the loaf with aluminum foil during the final 15–20 minutes.

Cool the bread in the pan for 10–15 minutes. Use the parchment paper to lift it onto a wire rack and let it cool completely before slicing.

For cleaner slices, refrigerate the cooled loaf for about 30 minutes before cutting. Dust with powdered sugar or drizzle with vanilla glaze before serving.

Store leftovers in an airtight container in the refrigerator for up to 4–5 days because of the cream cheese filling.