Pumpkin bread with a cream cheese filling and streusel topping

Preheat the oven to 325F; it bakes for a long time.

Prepare a 9 by 5 inch loaf pan with nonstick spray and parchment paper.

Filling: whisk very soft cream cheese with sugar and a small splash of vanilla just until combined.

Batter: whisk the eggs and sugar together, by hand or with a mixer.

Add the pumpkin puree, the oil, a small splash of milk and more vanilla; whisk to combine.

Add the flour, baking powder, baking soda, salt and pumpkin pie spice and gently work in, switching to a spatula as it thickens.

Streusel: cut small pieces of cold butter into the flour and brown sugar with the fingers until it resembles coarse sand.

Pour half the batter into the pan and even it out. Dollop the cream cheese filling all around; smoothing is optional.

Add the remaining batter on top and even it out a little.

Sprinkle the streusel topping evenly over the top.

Bake at 325F for about 1 hour 20 minutes to 1 hour 30 minutes, keeping an eye on it.

Cool pretty much completely, then cut.