Begin by preheating your oven to 350°F (175°C) and greasing a loaf pan with butter and a light dusting of flour. Whisk together the dry ingredients – flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves – in a large bowl and set aside.

Cream the butter and sugar using an electric mixer until fluffy and light. Add the eggs, one at a time, mixing well after each. Stir in the pumpkin puree and vanilla extract. Finally, alternate adding the dry ingredients and milk, mixing gently until just combined. Overmixing can make the bread dense, so stop as soon as it looks incorporated.

Beat together softened cream cheese, sugar, and the egg until smooth and creamy. This luscious filling is what makes this bread so irresistible!

Spread half of the pumpkin bread batter evenly in the prepared loaf pan. Carefully spoon the cream cheese mixture over it, making a smooth layer without mixing. Pour the remaining batter on top. Use a knife to gently swirl the layers, creating a beautiful marbled effect.

Pop the pan into the preheated oven and bake for 60–70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. Once baked, cool the bread in the pan for 10 minutes before transferring it to a wire rack to cool completely.