Start by preheating your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. This will ensure your bread doesn’t stick and bakes evenly.

In a large bowl, beat together the egg, pumpkin purée, light brown sugar, granulated sugar, melted coconut oil, sour cream, and vanilla extract. Make sure everything is smooth and well combined.

Next, in a separate bowl, whisk together the cinnamon, pumpkin pie spice, ground nutmeg, flour, baking powder, and baking soda. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix!

In a small bowl, mix the softened cream cheese and granulated sugar until smooth and creamy. This filling is the secret to the richness of the bread, so make sure it’s well blended.

Pour half of the pumpkin bread batter into the prepared loaf pan. Spread the cream cheese mixture evenly over the batter, leaving about 1/2 inch of space around the edges. Then, pour the remaining pumpkin batter over the cream cheese filling.

Using a knife or a skewer, gently swirl the cream cheese filling into the pumpkin batter for a marbled effect. Pop the pan into the oven and bake for 55–60 minutes, or until a toothpick inserted into the centre comes out clean (you may see a little cream cheese, but that’s normal!).

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice, serve, and enjoy the pumpkin goodness!