Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

In a large bowl, whisk together the egg, pumpkin puree, both sugars, melted coconut oil, sour cream, Vanilla Extract (Alcohol-Free), cinnamon, pumpkin pie spice, and nutmeg until smooth.

Add flour, baking powder, baking soda, and salt. Fold gently until just combined. Do not overmix.

Pour two-thirds of the pumpkin batter into the prepared pan and smooth it out.

In another bowl, whisk the cream cheese, egg, granulated sugar, and flour until creamy.

Pour the cream cheese mixture evenly over the first layer of batter. Spread gently with a spatula.

Add the remaining pumpkin batter on top, spreading it carefully to cover the filling.

Bake for about 48 minutes, or until the top is golden and a toothpick inserted near the center comes out mostly clean (some moisture from the cream cheese is normal).

Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Serve plain or with a drizzle of honey, cinnamon sugar butter, or vanilla glaze if desired.