1. In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.

2. In a separate bowl, combine flour, baking soda, salt, and pumpkin pie spice.

3. Gradually add dry mixture to wet, stirring until just combined.

4. In a small bowl, mix ⅓ cup brown sugar with 1 tablespoon cinnamon for the swirl.

5. Pour half of the batter into a greased loaf pan. Sprinkle cinnamon sugar evenly over the top.

6. Pour remaining batter on top and use a knife to gently swirl through.

7. Bake at 350°F for 55 to 65 minutes or until a toothpick comes out clean.

8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool fully.

9. For the glaze, beat cream cheese until smooth. Add powdered sugar, vanilla, and enough milk or cream to make it pourable.

10. Drizzle glaze over the cooled bread and serve.