• Preheat the oven to 350 degrees Fahrenheit.

For the Cream Cheese Layer:

• In the bowl of a stand mixer, whip together the egg, sugar, cream cheese, and flour to make the cream cheese layer. Once combined, pour into a small container and set aside.

For the Pumpkin Bread Layers:

• In the bowl of the stand mixer, add the egg, liquid coconut oil, pumpkin purée, granulated sugar, light brown sugar, yogurt, vanilla extract, cinnamon, pumpkin pie spice, and nutmeg. Stir with the paddle attachment until combined.
• Add the flour, baking soda, salt, and baking powder to the stand mixer and stir until just combined.
• Pour half of the batter into a floured 9x5 inch loaf pan. Spread out into an even layer. Carefully add a layer of the cream cheese filling on top. Use a spatula to smooth out the cream cheese, careful not to mix the layers together. Finally, top with an even layer of the remaining pumpkin batter.
• Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of a pumpkin layer comes out clean (the cream cheese will remain wet). Allow to cool on a wire rack before slicing with a serrated knife.
• Enjoy!