Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt.

In a separate bowl, mix the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth, then fold into the dry mixture until just combined.

In a medium bowl, combine the softened cream cheese, granulated sugar for the filling, egg, and a splash of vanilla extract, mixing until smooth and creamy.

Pour half of the pumpkin batter into the prepared loaf pan, dollop the cream cheese filling on top, and then add the remaining pumpkin batter.

Bake for 50 to 60 minutes, checking with a toothpick to ensure it comes out clean.

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

Slice the bread and serve warm or chilled, enjoying with a cup of coffee or spiced chai.