Preheat oven to 350°. Grease a 9x5 loaf pan and set aside.
In a large mixing bowl, whisk together the both sugars, egg, vegetable oil, pumpkin puree and vanilla extract.
Add in the flour, baking soda and powder, salt, and pumpkin pie spice. Mix until just combined.
In a small mixing bowl with an electric mixer, mix all the filling ingredients together and set aside.
Transfer ⅔ of the pumpkin bread batter to the loaf pan and spread evenly. Pour the cream cheese filling on top of the bread layer.
Using a spatula, pour the remaining layer of pumpkin bread layer on top and cover the cream cheese as best as you can. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 20 minutes before inverting to cool completely. Store in an airtight container.