Start by preheating your oven to 350°F (175°C) and preparing your loaf pan with some butter and flour. Next, mix your dry ingredients in one bowl (flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves). Set that aside.

In another bowl, cream your butter and sugar using an electric mixer until it’s light and fluffy. Add in eggs one at a time, then mix in the canned pumpkin puree and vanilla extract. Slowly combine the dry ingredients with the wet, alternating with milk, until just mixed.

For the creamy filling, beat softened cream cheese, sugar, and an egg in a bowl until you get a smooth, velvety consistency.

Pour half of the bread batter into the prepared loaf pan. Carefully spread the cream cheese filling over it, making an even layer. Then, pour the remaining batter on top. Use a knife to gently swirl the layers together for a marbled effect.

Pop the loaf in the oven and bake for 60–70 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean. Once it’s baked, allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.