• Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure the pumpkin loaf doesn’t stick. You can also use two smaller 7 x 4 loaf pans, if you wish to make two loaves.

For the Cream Cheese Filling

• In a mixing bowl of an electric mixer, beat the cream cheese until it's smooth and free from lumps.
• Add the sugar, egg yolk, and vanilla extract. Mix on medium speed until the ingredients are well combined and the mixture is smooth. Set this delectable cream cheese filling aside.
• In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. These spices will infuse your loaf with that classic fall flavor. Set this dry mixture aside.
• In another bowl, beat the eggs and sugar together until the mixture is light and fluffy.
• Add the pumpkin puree and vegetable oil, mixing until all the ingredients are well combined.
• Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix (overmixing could result in a dense bread with many holes)

Layering the Batter and Cream Cheese Filling

• Scoop one-third of the pumpkin batter into the prepared loaf pan. Spread half of the cream cheese filling over the top with a spatula. Add another third of the pumpkin batter. Spread the rest of the cream cheese filling over it, then cover with the remaining pumpkin batter.
• If you are using two smaller loaf pans, divide the cream cheese filling in half and only make one cream cheese layer (per loaf) sandwiched between the pumpkin batter. That way, the cream cheese filling would be thicker and more prominent.
• Place the prepared loaf pan in the oven. Bake the pumpkin bread for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs clinging. If you're using smaller loaf pans, bake for about 45 minutes, more or less.
• Once fully baked, remove the pumpkin bread from the oven and allow it to cool for 20 minutes in the pan before transferring the loaf to a cooling rack. Then, let it cool completely before slicing.