Preheat oven to 350°. Mist a 9x5” loaf pan with cooking spray and set aside.

Bread layer: In a large bowl, combine the pumpkin, applesauce, egg and one egg white. In a separate medium bowl, combine the flour, sugar, baking soda, cinnamon and nutmeg and stir together until thoroughly mixed. Using an electric mixer, beat the wet ingredients in the first bowl together until smooth and fully combined. Continue to beat while adding the dry ingredients a bit at a time until thoroughly combined. Set bowl aside and rinse beaters.

Cream Layer: In another large bowl, combine the cream cheese, sugar, egg white, flour and vanilla extract. Using your electric mixer again, beat together these ingredients until smooth and combined.

Pour or spoon about half of the pumpkin bread mixture into the prepared loaf pan and spread across the bottom of the pan. Pout the cream mixture over the top of the pumpkin mixture and spread in a layer to cover. On top of that, spread the remainder of the pumpkin bread mixture to cover the cream layer.

Bake for about 40 minutes (I did a little less because I have a fast oven) or until a toothpick inserted comes out clean. Be sure not to overcook or the edges will be dry. Cool and remove from pan. Store any leftovers in the refrigerator.