Preheat the oven to 350°F and spray three 5x9-inch bread pans with non-stick cooking spray. Set aside.
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.
In a separate bowl, whisk together the flour, sugars, spices, baking soda, and salt.
Add the dry ingredients to the wet in three different batches, scraping down the sides of the bowl in between each addition. Mix until well combined.
For the filling, cream together cream cheese, egg, caramel, vanilla, and flour until smooth.
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.
Bake for 20 minutes. Rotate the loaves and continue baking for another 25 to 30 minutes until a toothpick inserted in the middle comes out clean. Allow the loaves to cool for 1 hour in the pans before slicing.