Spray round 4qt slow cooker insert generously with nonstick cooking spray and set aside.

In a large mixing bowl, whisk together flour, pumpkin pie spice, baking soda and salt.

In a medium bowl, whisk together pumpkin, eggs, sugar and vegetable oil.

Transfer wet mixture into dry ingredients and stir together just until combined.

In the bowl of a stand mixer, or using a hand held mixer, beat cream cheese until smooth.

Add sugar, egg, vanilla extract and pinch of salt.

Continue mixing until smooth.

Spoon pumpkin bread batter into slow cooker and smooth.

Spoon dollops of cream cheese mixture on top of pumpkin bread batter and swirl using a butter knife.

Turn slow cooker to high and cook for two hours.

Halfway through cooking time, use dish towel, or oven safe gloves to rotate slow cooker insert 1/4 of a turn to promote even cooking.

Once done cooking, lift slow cooker cover direct up off of slow cooker insert to prevent any condensation that has formed from dripping back onto the pumpkin bread.

Turn slow cooker off and let pumpkin bread cool for 10 minutes.

Run butter knife along outside edge of pumpkin bread.

Using a dish towel, or oven safe gloves to protect hands, place covered hand gently on top of pumpkin bread and turn insert upside down to remove.

Place on cooling rack to finish cooling.