1-First Step: Prep and preheat: Preheat the oven to 350°F. Grease and flour two 9×5-inch loaf pans, tapping out excess flour to prevent sticking. Line the bottom with parchment if you prefer easier removal. Set an oven rack in the center position.

2-Second Step: Make the cream cheese filling: In a medium bowl, combine the cream cheese, 1 large egg, 1 teaspoon pure vanilla extract, and 3 tablespoons light brown sugar. Use a hand mixer or a whisk to blend until combined. A few small lumps are fine; the filling does not need to be perfectly silky. Chill briefly if the filling gets too soft while you make the batter.

3-Third Step: Prepare the streusel topping: In a small bowl, mix 3/4 cup lightly packed light brown sugar, 3/4 cup all-purpose flour, 3/4 teaspoon pumpkin pie spice, and a pinch of salt. Stir in 6 tablespoons melted unsalted butter until coarse clumps form. The streusel should look crumbly with some larger pieces. Place it in the fridge to chill while you finish the batter.

4-Fourth Step: Combine the wet ingredients: In a large mixing bowl or the bowl of a stand mixer, blend 1 (15-ounce) can pure pumpkin puree, 4 large eggs, 1 cup vegetable oil, 2/3 cup water, 2 teaspoons pure vanilla extract, and 2 1/2 cups granulated sugar. Mix until uniform; the mixture will be thick and glossy.

5-Fifth Step: Mix the dry ingredients: In another bowl, whisk together 3 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 1/2 teaspoons fine sea salt, and 2 tablespoons pumpkin pie spice. Whisk to break up any flour lumps and distribute the spices evenly.

6-Sixth Step: Combine wet and dry: Add the dry ingredients to the pumpkin mixture and stir until just blended. Do not overmix; stop when the last streaks of flour disappear. Overmixing can lead to a denser loaf instead of a tender crumb.

7-Seventh Step: Layer the pans: Divide one quarter of the batter between the two prepared loaf pans so each pan has a thin base layer. Spread it to the edges with a spatula. Spoon or spread half of the cream cheese filling over the batter in each pan, keeping the filling away from the edges so it does not leak while baking. Top the filling with the remaining batter, spreading gently until the filling is covered.

8-Eighth Step: Add streusel and bake: Evenly sprinkle the chilled streusel on top of both loaves. Place pans in the preheated oven and bake for 60 to 70 minutes. Insert a toothpick into the center; it should come out clean or with a few moist crumbs attached but not wet batter.

9-Ninth Step: Cool and finish: Remove the loaves from the oven and cool in the pans for 20 to 30 minutes. Run a butter knife around the edges if needed, then invert onto wire racks to finish cooling. Wait until the loaves are mostly cool before slicing so the cream cheese layer sets and the slices are neat.

10-Final Step: Serve: Serve slices warm or at room temperature alongside coffee or tea. The bread is great for breakfast, brunch, or a sweet snack. Store as recommended in the storage section below.