1-First Step: Preheat your oven to 350°F and grease and flour two 9×5-inch loaf pans to get started. This step, along with softening the cream cheese, takes about 10-15 minutes and sets the foundation for your pumpkin cream cheese bread.

2-Second Step: Beat together the 8 ounces softened cream cheese, 1 large egg, 1 teaspoon pure vanilla extract, and 3 tablespoons light brown sugar until smooth, which takes 5-10 minutes. This filling adds the tangy swirl that makes this pumpkin bread with cream cheese filling so special.

3-Third Step: Mix ¾ cup lightly packed light brown sugar, ¾ cup all-purpose flour, ¾ teaspoon pumpkin pie spice, and a pinch of salt, then stir in 6 tablespoons melted unsalted butter until clumps form. Chill this until you’re ready to use it for that sweet, crunchy topping.

4-Fourth Step: Blend the 1 (15-ounce) can pure pumpkin puree, 4 large eggs, 1 cup vegetable oil, ⅔ cup water, 2 teaspoons pure vanilla extract, and 2 ½ cups granulated sugar in a bowl. In another bowl, whisk 3 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 ½ teaspoons fine sea salt, and 2 tablespoons pumpkin pie spice, then add to the wet mixture and stir until just combined.

5-Fifth Step: Pour one-quarter of the batter into each pan, spread the cream cheese filling over it, top with the remaining batter, and sprinkle the streusel evenly. Bake for 60-70 minutes until a toothpick comes out clean, then cool in pans for 20-30 minutes before transferring to a wire rack.