Step 1

Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

Step 2

In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine.

Step 3

Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.

Step 4

Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.

Step 5

In a large bowl, add all the filling ingredients and whisk to combine. Alternatively, mix with a hand mixer.

Step 6

Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.

Step 7

Top filling with remaining pumpkin bread batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.

Step 8

Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate. *

Step 9

Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

Step 10

Optionally, serve with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze.