• Preheat oven to 350° F. Grease a metal bread pan with cooking spray and set aside.

Prepare Pumpkin Batter

• In a standing mixer, mix the brown sugar (¾ cup), granulated sugar (¼ cup), and unsalted butter (¼ cup) on medium speed until well combined (about 2 minutes). Next, add the egg and mix on medium speed until completely incorporated in the batter. Scrape down the sides of the bowl halfway through to get an even mix.
• Add the pumpkin puree (1 cup), greek yogurt (¼ cup), and vanilla extract (1 Tbsp) to the batter and mix on medium speed until well combined. Scrape down the sides of the bowl and continue mixing again until all of the ingredients are evenly incorporated.
• In a separate bowl, whisk together the all purpose flour (1 cup), baking soda (1 tsp), ground cinnamon (1 tsp), pumpkin spice (2 tsp), and fine sea salt (½ tsp). Add the whisked dry ingredients to the pumpkin batter and stir it in with a rubber spatula. Stir until there aren't any pockets of flour left, but don't overstir. Set the batter aside.

Cream Cheese Filling

• In another bowl, add the softened cream cheese (8 oz), eggs (2), and vanilla extract (2 tsp) and whisk until smooth. This is easiest to do if the cream cheese is very soft--but if it's not soft enough, you may need to use a handheld mixer. You don't want any chunks of cream cheese.
• Add the granulated sugar (¾ cup) to the cream cheese filling, and whisk until evenly combined. Then add the all purpose flour (½ cup) and whisk until there aren't any flour pockets left.

Assembly

• Scoop about ⅓ of the pumpkin batter into the greased bread pan, and spread it evenly on the bottom. Try to have the batter come up slightly higher on the sides so that you have a shallow bowl to spoon the cream cheese filling into it. If at all possible, try to keep the cream cheese filling from touching the sides of the pan.**
• Spoon about half*** of the cream cheese filling on top of the pumpkin batter layer, being careful not to let it touch the sides of the pan. Then spoon another ⅓ of the pumpkin batter around the perimeter of the pan to make another shallow "bowl" shape. Add the other half of the cream cheese filling, again, being careful to not let it touch the sides of the pan. Then spoon the rest of the pumpkin batter on top--it doesn't have to completely cover the cream cheese filling on top.
• Insert a butter knife into one end of the bread pan, and create a wide squiggle from one end to the other horizontally--careful to not touch the bottom of the pan or sides with the knife. Then do the same vertically. This will create a swirl in the batter.

Bake the Pumpkin Cream Cheese Bread

• After the oven is done preheating, bake the bread on the middle rack for about 60-65 minutes. Loosely place tin foil on top of the bread after 20 minutes so that the top doesn't burn. Check the bread at 55 minutes, some ovens are hotter than others and the bread may cook faster. Insert a toothpick into the middle of the loaf--if it comes out with crumbs and no wet batter, it's done.
• Immediately remove the bread from the pan and let it cool on a cooling rack. Have it cool for about 20 minutes before cutting into it.

  Enjoy!