1/2 cup vegetable oil

3/4 cup granulated sugar

1/4 cup light brown sugar

1 cup pure pumpkin puree (not pie filling)

1 large egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

2 teaspoons pumpkin pie spice

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Cream Cheese Filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 tablespoon all-purpose flour

1/2 teaspoon vanilla extract

1 large egg

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Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
In a large bowl, mix together vegetable oil, granulated sugar, brown sugar, pumpkin puree, egg, and vanilla extract until well combined.
In a separate bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour two-thirds of the pumpkin batter into the prepared loaf pan and spread evenly.
In another bowl, beat the cream cheese, sugar, flour, vanilla extract, and egg until smooth.
Spread the cream cheese mixture evenly over the pumpkin batter layer in the loaf pan.
Top with the remaining pumpkin batter and smooth the surface.
Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean or with just moist crumbs.
Cool on a wire rack for at least 20 minutes, then remove from pan and let cool completely before slicing.