Preheat the oven to 325 degrees F (160 degrees C). Line a 9x5-inch loaf pan with parchment paper.
For the cream cheese part: In a bowl using an electric mixer, combine the Large Egg (1) and Vanilla Extract (1 tablespoon) beat until smooth. Add All-Purpose Flour (1 tablespoon) Cream Cheese (8 ounce) and the Granulated Sugar (1/3 cup) beat until smooth. Set aside.
For the pumpkin bread: In a bowl, whisk together, 100% Pumpkin Purée (1 cup), Granulated Sugar (1 1/4 cup), Large Egg (2), Corn Oil (1/2 cup) and Vanilla Extract (1 tablespoon) until well combined. Add the All-Purpose Flour (1 1/2 cup), Baking Soda (1 tablespoon), Salt (1/2 tablespoon) and Pumpkin Pie Spice (2 tablespoon) to the pumpkin mixture, stir until well combined.
Pour one and a half cups of the batter into the prepared loaf pan. Spoon the cream cheese mixture over the top of this layer and spread evenly, then add the remaining batter.
Bake for 1 hour and 10 minutes to 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean. Cover the bread with aluminum foil fifteen minutes before it's done to prevent the top from burning. Allow to cool completely before slicing it.