Preheat the oven to 350 degrees F.
Whisk the first 6 ingredients together. Set aside.
Place the pumpkin puree, butter, sour cream, half & half, maple extract and stevia in a stand mixer and blend until incorporated. Taste and adjust sweetness if needed.
Add in the eggs to the stand mixer and blend until well combined.
Pour in the dry ingredients and blend until incorporated.
Grease a 9 by 5 loaf pan.
Prepare the cream cheese filling by placing all ingredients in another bowl and stand mixer or an electric mixer to blend on high until smooth.
Pour half the pumpkin batter into the loaf pan then spread the cream cheese layer and then spread the rest of the pumpkin batter.
Bake for 45-50 minutes or until batter in center of loaf looks set and edges are browned. Allow to cool 15 minutes then loosen edges with a knife.
Enjoy warm if you prefer. Refrigerate until ready to serve. We enjoyed this best after if was chilled overnight.