• Preheat oven to 350°F. Grease and flour two 9x5-inch loaf pans.

Make the filling:

• In a medium bowl with an electric hand mixer, beat the cream cheese, egg, vanilla, and brown sugar on medium speed until well combined. Do not worry if there are still some small lumps of cream cheese. Set aside.
  8 ounces cream cheese, 1 large egg, 1 teaspoon pure vanilla extract, 3 tablespoons light brown sugar

Make the streusel topping:

• In a medium bowl, stir together the brown sugar, flour, pumpkin pie spice, and salt. Add the melted butter and mix with a fork until the mixture is well combined and forms clumps. Place the bowl in the refrigerator until ready to use.
  ¾ cup lightly packed light brown sugar, ¾ cup all-purpose flour, ¾ teaspoon pumpkin pie spice, Pinch of salt, 6 tablespoons unsalted butter

Make the bread:

• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended.
  1 can pure pumpkin puree, 4 large eggs, 1 cup vegetable oil, ⅔ cup water, 2 teaspoons pure vanilla extract, 2 ½ cups granulated sugar
• In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until combined.
  3 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 ½ teaspoons fine sea salt, 2 tablespoons pumpkin pie spice
• Stir the dry ingredients into the pumpkin mixture until just blended.
• Add ¼ of the batter into the bottom of each of the prepared pans. Divide the cream cheese filling between the two pans, spreading over the top of the batter. Spoon the remaining batter over the cream cheese filling, dividing it evenly between the two pans.
• Sprinkle the streusel topping evenly over the top of the two loaves.
• Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.