Preheat oven to 350° and line a 9x5 loaf pan with strips of parchment paper. Spray loaf pan and parchment paper with non stick cooing spray to help it stay in place.
In a large mixing bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. In a medium sized mixing bowl, whisk together pumpkin, 2 eggs, butter, water, sugar, and pure vanilla extract. Add wet mixture to dry ingredients and stir just until combined.
Use a stand mixer, or electric hand mixer to combine cream cheese, sugar, pumpkin pie spice, egg, pinch of salt, and vanilla extract.
Set aside 1/4 cup of cream cheese mixture to swirl on top of pumpkin bread. Add 1/2 of pumpkin bread batter to loaf pan. Then layer with remaining cream cheese mixture. Add reamining pumpkin bread batter over cream cheese layer. Then dollop final layer of pumpkin bread batter with reserved cream cheese and swirl into pumpkin bread batter using toothpick.
Bake for 1 hour and 10 minutes or until set. Let cool and slice.
To freeze: Let pumpkin bread cool completely and wrap tightly with two layers of plastic wrap. Then place in a gallon size freezer baggie and freeze for up to three months. Let thaw completely inside plastic wrap.