Preheat your oven to 350ºF and grease a 9x5-inch loaf pan with nonstick baking spray. Line the loaf pan with parchment paper and set it aside.
First, make the pumpkin layer. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy-- about 1 minute.
Next add the eggs, pumpkin puree, and vanilla and mix to combine. Scrape down the sides of the bowl as needed.
Add the flour, baking powder, and pumpkin pie spice and mix just until no large lumps of flour remain. You don’t want to overmix!
Pour half of the batter into the prepared loaf pan and set the rest aside.
Next, make the cream cheese layer. In a small bowl, combine the cream cheese, egg, maple syrup, flour, and vanilla bean paste.
Top the first pumpkin layer with the cream cheese mixture. Then, pour the remaining pumpkin batter on top. Sprinkle with coarse sugar, if desired.
Bake at 350ºF for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 15 minutes. Then remove the bread from the pan and place it on a wire rack to cool to room temperature.
Slice and enjoy. Store any leftover bread in an airtight container in the fridge for up to three days.