Preheat the oven to 375°F. Grease a 9x13 inch baking pan, set aside. In a medium bowl add the pumpkin bread mix, water, 2 of the eggs, 2 tablespoons of the pumpkin puree, 1 tablespoon of the brown sugar, vanilla, and butter, whisk to combine.
In a small bowl add the cream cheese, 1 egg, the remaining pumpkin puree, the remaining brown sugar, caramel, heavy cream, and pumpkin spice. Whisk to combine.
Pour half of the pumpkin bread mixture (the first mixture) into the baking dish, spread evenly with a spatula. Pour the cream cheese mixture on top, smooth with a spatula. Top with the remaining pumpkin bread mixture and smooth the top. Using a butter knife, lightly trace up and down the bread to swirl and combine the two mixtures.
Bake for 45-50 minutes, until a toothpick inserted into the center, comes out clean.
Notes
Using a boxed mix of pumpkin bread makes this super easy, but you can make your own homemade version if you like.
This recipe can be frozen, see my recipe its on how to store above.
This makes a large cake pan size so you will have multiple slices rather than the bread sized slices so it can be served as a cake as well.
Top with some caramel sauce or whipped cream before serving if you like.
You can also add nuts if you like nuts in your pumpkin bread recipe, pecans or walnuts work well.