• Preheat the oven to 350 degrees F. Line a 5x9 bread loaf pan with Parchment Paper to make it easier to pull out.

Pumpkin Batter

• In a mixing bowl, mix together the 1 Large Egg, 1 cup Canned Pumpkin Puree, and 2 teaspoon Vanilla Extract until smooth for the Pumpkin batter. Add the ½ cup Light Brown Sugar and ¼ cup Granulated White sugar and mix until smooth. Stir in the ¼ cup Vegetable Oil and ¼ cup Sour Cream.
• In a separate bowl, combine the 1 cup All Purpose Flour, 1 ½ teaspoon Baking Powder ½ teaspoon Baking Soda, 1 ½ teaspoon Pumpkin Spice, and ¼ teaspoon Salt. Add the mixture into the wet ingredients batter, 1 cup at a time and mix between additions.

Cream Cheese Swirl Batter

• In a separate bowl, make the cream cheese topping. Combine 8 oz Cream Cheese and ½ cup Granulated Sugar. Use an electric mixer or stand mixer to beat until creamy. Make sure there are no lumps in the batter, and it's smooth before the next step.
• Mix in 2 Large Eggs, 5 tablespoon All-Purpose Flour, 1 teaspoon Vanilla Extract, and ½ teaspoon Orange Zest until smooth.

Crumb Topping (Optional)

• In a small bowl, add 3 tablespoon Light Brown Sugar, 2 tablespoon Granulated Sugar, 1 cup All-Purpose Flour,1 teaspoon Baking Powder and 6 tablespoon Butter, melted. With a spoon or your hands, mix the ingredients, breaking up any large lumps.

Layering and Baking

• In a bread loaf pan (5x9), spread out just enough pumpkin batter to cover the bottom. Dollop spoonfuls of alternating pumpkin and cream cheese batter. Lightly swirl with a knife, making sure to push into the edges. Dollop the last halves of the pumpkin batter and cream cheese bread. Lightly swirl with a knife but do not over mix. You want some chunks.
• Sprinkle the crumb topping onto the pumpkin bread batter. Very lightly press a little into the batter, just enough to keep them from rolling to the edges when baking.
• Bake for about 45-55 minutes or until the cake has crowned and the center is clean with a toothpick or by touch. Remove from the oven.
• Allow to cool for at least 15 minutes. When the pan is cool enough to handle, release the sides with a knife and either pull with parchment paper sides or turn over on a wire rack to completely cool before serving.