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Move one of the baking racks to the lower third of your oven. Preheat your oven to 350 degrees. Grease a 5″x9″ loaf pan with butter.
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Make the cream cheese filling in a medium-sized bowl. Using an electric beater, mix the cream cheese, sugar, flour, and egg.
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In a large bowl, whisk the pumpkin puree, brown sugar, granulated sugar, buttermilk, oil, and egg.
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In a medium-sized bowl, whisk the flour, pumpkin pie spice, baking powder, baking soda, and salt.
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Add the dry ingredients to the large bowl with the pumpkin and stir until it just comes together. Do not overmix.
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Pour ⅓ of the batter into the loaf pan and smooth it out. Then spread half of the cream cheese on top. Add another ⅓ of the batter followed by the remaining cream cheese. Finish the pumpkin bread with a layer of batter.
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Sprinkle the top of the pumpkin bread with a little sugar (about 1 teaspoon) then bake it for 45-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
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Let the pumpkin bread cool for 20 minutes then invert the loaf pan to remove the bread and let it finish cooling on a cooling rack.
