Beat the eggs in a large bowl with a hand mixer or in a stand mixer on high until foamy, about 30 to 45 seconds. Add the oil, water, orange juice, and pumpkin puree. Beat until well combined.
Scoop 1 cup of pumpkin batter into the bottom of each pan and spread evenly. Then scoop ¼ cup of cream cheese mixture on top of each one and gently swirl (if you swirl too much there won’t be a defined swirl after it bakes so spread gently). Add another cup of batter onto each pan, followed by and ¼ cup of cream cheese. Top each pan with ½ cup of batter.
This pumpkin bread can be stored on the counter in an airtight container or tightly wrapped in aluminum foil for 2 to 3 days or in the refrigerator for about a week.