Grease a 9"x5" loaf pan with non stick spray or butter.
Bread Batter:
For the dry ingredients-In a medium bowl, whisk together flour, baking soda, salt, nutmeg, cinnamon and pumpkin pie spice. Set aside.
For the wet ingredients- In a large bowl (using an electric hand mixer) or in your electric mixer bowl (Kitchenaid stand mixer) mix together vegetable oil, sugar, eggs and pumpkin puree.
Slowly add the dry ingredients to the pumpkin mixture. Mix well until all ingredients are combined and batter forms. The mixture will be sticky. Set aside.
Cream Cheese Filling:
In medium bowl (using an electric hand mixer) or in your electric mixer bowl (Kitchenaid stand mixer) mix together the cream cheese, sugar, flour, egg and vanilla. Beat until smooth.
Pour 1/2 of the bread batter into the loaf pan.
Pour the cream cheese mixture over the batter. Spread evenly being careful not to mix the two layers.
Pour the remaining bread batter mixture over the cream cheese layer.
Bake for 1 hour- 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. During the last 15 minutes of baking cover the loaf pan with foil.
Let rest for about 15-20 minutes before serving.
Notes:
* Use Pure Pumpkin Puree NOT Pumpkin Pie puree (you don't want the spices that come in the pumpkin pie mix)
* When testing for doneness insert the toothpick into the center of the loaf, but only put the toothpick half way into the loaf. You want to test the doneness of the bread not the cream cheese layer.