Step 1

Preheat the oven to 350°F and spray three 5x9-inch bread pans with non-stick cooking spray. Set aside.

Step 2

Beat the eggs in a large bowl with a hand mixer or in a stand mixer on high until foamy, about 30 to 45 seconds.

Step 3

Add the oil, water, orange juice, and pumpkin puree. Beat until well combined.

Step 4

In a separate bowl, whisk together the flour, sugars, spices, baking soda, and salt.

Step 5

Add the dry ingredients to the wet in three different batches, scraping down the sides of the bowl in between each addition. Mix until well combined.

Step 6

For the filling, cream together cream cheese, egg, caramel, vanilla, and flour until smooth.

Step 7

Scoop 1 cup of pumpkin batter into the bottom of each pan and spread evenly. Then scoop ¼ cup of cream cheese mixture on top of each one and gently swirl (if you swirl too much there won’t be a defined swirl after it bakes so spread gently). Add another cup of batter onto each pan, followed by and ¼ cup of cream cheese. Top each pan with ½ cup of batter.

Step 8

Bake for 20 minutes. Rotate the loaves and continue baking for another 25 to 30 minutes until a toothpick inserted in the middle comes out clean. Allow the loaves to cool for 1 hour in the pans before slicing.