Preheat the oven to 325 degrees F (160 degrees C). Line a 9x5-inch loaf pan with parchment paper.
In a bowl using an electric mixer, combine the Cream Cheese (8 ounce) and Granulated Sugar (1/3 cup). Beat until smooth.
Add Large Egg (1),Vanilla Extract (1 teaspoon) and All-Purpose Flour (1 teaspoon). Beat until smooth. Set aside.
In another bowl, whisk together Canned Pumpkin Purée (1 cup), Granulated Sugar (1 1/4 cup), Large Egg (2), Canola Oil (1/2 cup) andVanilla Extract (1 teaspoon) until well combined.
Add the All-Purpose Flour (1 1/2 cup), Baking Soda (1 teaspoon), Salt (1/2 teaspoon) and Pumpkin Pie Spice (2 teaspoon) to the pumpkin mixture. Stir until well combined.
Pour 1 1/2 cups of the pumpkin batter into the prepared loaf pan. Spoon the cream cheese mixture over this layer and spread evenly, then add the remaining batter. Spread evenly as well, then lightly drop the pan to release air.
Bake in the preheated oven for 1 hour.
Cover the bread with aluminum foil and bake for another 15 minutes or until a toothpick inserted into the center comes out clean. Allow bread to cool completely on a wire rack.
Slice to serve, and enjoy!