1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.

2. Combine the pumpkin purée, brown sugar, white sugar, vegetable oil, eggs, and vanilla extract in a large bowl until smooth.

3. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, ground cinnamon, and salt.

4. Gently fold the dry ingredients into the wet ingredients.

5. In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter for the cinnamon swirl.

6. Pour half of the batter into the loaf pan, sprinkle half of the cinnamon swirl mixture over it, add the remaining batter, and finish with the last of the cinnamon swirl.

7. Gently swirl the cinnamon mixture into the batter.

8. Bake for 50-60 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes before transferring to a wire rack.

9. For the cream cheese glaze, beat softened cream cheese, powdered sugar, vanilla extract, and milk until smooth. Drizzle over cooled bread.