1-Preheat the oven: Start by preheating your oven to 350°F (175°C) and lining a 9×5-inch loaf pan with parchment paper it’s that easy to set the stage! In just about 10 minutes of prep, you’ll have a batter ready to go, leading to 45 minutes of baking time for a total of 55 minutes.

2-Mix the cream cheese filling: First, mix up the cream cheese filling by combining ¼ cup granulated sugar, 1 large egg, and 1 block softened cream cheese until smooth, then stir in 2 tablespoons all-purpose flour and ½ teaspoon vanilla paste or extract until it’s creamy and fluffy; set that aside for now.

3-Prepare the pumpkin bread batter: Next, for the pumpkin bread, whisk together ½ cup granulated sugar, 2 large eggs, 1 cup pumpkin purée, ½ cup avocado oil, ¼ cup plain unsweetened full-fat yogurt, and 1 teaspoon vanilla paste or extract in a big bowl.

4-Combine dry ingredients: Then, sift 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon pumpkin pie spice into the wet ingredients and fold gently just until combined don’t overmix to keep it light and airy.

5-Assemble the loaf: Spread half of this pumpkin batter evenly in your prepared pan, layer on half of the cream cheese filling, add the rest of the batter and smooth it out, then spoon the remaining filling on top and swirl it with a skewer for that marble effect.

6-Bake the bread: Pop it in the oven and bake for 40-45 minutes; check if it’s done by inserting a toothpick into the pumpkin part (not the cream cheese) it should come out clean. If the top gets too brown, loosely tent it with foil for the last 15 minutes, then cool in the pan for 15 minutes before moving to a wire rack.