• Preheat the oven to 350 degrees F. Line a 5x9 bread loaf pan with parchment paper to make it easier to pull out.

Pumpkin Batter

• In a mixing bowl, mix together the egg, pumpkin puree, and vanilla until smooth for the Pumpkin batter. Add the brown sugar and white sugar and mix until smooth. Stir in the oil and sour cream.
• In a separate bowl, combine the flour, baking powder, baking soda, spices, and salt. Add the mixture into the wet ingredients batter, 1 cup at a time and mix between additions.

Cream Cheese Swirl Batter

• In a separate bowl, make the cream cheese topping. Combine cream cheese and sugar. Use an electric mixer or stand mixer to beat until creamy. Make sure there are no lumps in the batter and it is smooth before the next step.
• Mix in egg, flour, vanilla extract, and orange zest until smooth.

Crumb Topping (Optional)

• In a small bowl, add the sugars, flour, baking powder and melted butter. With a spoon or your hands, mix the ingredients, breaking up any large lumps.

Layering and Baking

• In a bread loaf pan (5x9), spread out just enough pumpkin batter to cover the bottom. Dollop spoonfuls of alternating pumpkin and cream cheese batter. Lightly swirl with a knife, making sure to push into the edges. Dollop the last halves of the pumpkin batter and cream cheese bread. Lightly swirl with a knife but do not over mix. You want some chunks.
• Sprinkle the crumb topping onto the pumpkin bread batter. Very lightly press a little into the batter, just enough to keep them from rolling to the edges when baking.
• Bake for about 45-55 minutes or until the cake has crowned and the center is clean with a toothpick or by touch. Remove from the oven.
• Allow to cool for at least 15 minutes. When the pan is cool enough to handle, release the sides with a knife and either pull with parchment paper sides or turn over on a wire rack to completely cool before serving.