Preheat oven to 350 F Lightly grease 8.5 Inch x 4.5 Inch Loaf Pan
LIQUID INGREDIENTS In a large bowl, add egg, pumpkin puree, sugar, olive oil, vanilla extract, cinnamon, ground nutmeg, pumpkin spice, and whisk to combine.
DRY INGREDIENTS Add the flour, baking soda, sea salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.
CREAM CHEESE FILLING. In a medium mixing bowl, combine egg, sugar, cream cheese and flour. Whisk or beat until well blended and creamy. Set aside.
ASSEMBLY. Spread half of the pumpkin bread batter as evenly into the prepared loaf pan, using back of the spoon to even it out. Spoon cream cheese mixture on top of pumpkin batter layer and even it out with the back of the spoon as well. Finally, spoon the remaining pumpkin batter evenly over the cream cheese layer in the pan.
BAKE for 50 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean and the bread is not wobbly.
COOL bread in pan for 10 minutes; remove to a rack to cool completely. It's easier to slice the bread once it's cooled off or refrigerated.