Preheat your oven to 350°F (175°C).

In a bowl, beat the softened cream cheese until smooth and set aside.

In a separate bowl, combine the pumpkin puree, sugar, brown sugar, and vegetable oil. Mix well. Add the eggs one at a time and ensure they are fully incorporated.

Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in another bowl. Gradually add this to the wet mixture, mixing until just combined.

Grease a loaf pan and pour half of the pumpkin batter into it.

Dollop half of the cream cheese mixture over the batter and swirl it with a knife.

Pour in the remaining pumpkin batter and top with the rest of the cream cheese mixture. Swirl gently.

Place the loaf pan in the preheated oven and bake for about 50-60 minutes, or until a toothpick inserted comes out clean.

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

Slice and serve warm or at room temperature.