• Preheat the oven to 350º Fahrenheit. Grease and flour a 9×5 loaf pan.

Make the bread:

• In a large mixing bowl, mix together the oil, sugar, eggs, vanilla and pumpkin in a bowl. You can mix by hand or use a hand mixer or stand mixer. Be careful not to overmix. 1/2 cup canola oil, 1 cup granulated sugar*, 1 large egg, 1 teaspoon vanilla extract, 1 1/4 cups solid pack pumpkin
• In a separate bowl, mix together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons cinnamon, 2 teaspoon pumpkin pie spice
• Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.

Make the filling:

• In a small bowl, cream together the cream cheese, sugar, vanilla and flour. Then add in the egg and mix on low speed just until combined. 6 ounces cream cheese, 1/3 cup granulated sugar, ½ teaspoon vanilla extract, 1 tablespoons all-purpose flour, 1 large egg

Assemble the bread:

• Pour half the bread batter into your prepared pan. Then, spoon the filling mixture over the bread and spread around evenly. Pour the remaining bread batter on top. Sprinkle the top with raw sugar. 2 tablespoons raw sugar
• Bake for 55-60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Allow the bread to cool in the pan for 10 minutes before turning onto a wire rack to cool completely.