Instructions

1. Preheat the oven to 350°F. In a large bowl, mix together flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, and cloves until combined.
2. Make a well in the center of your dry ingredients. Pour in eggs, oil, milk, vanilla, and pumpkin puree.
3. Whisk together the wet ingredients for about 30 seconds, then fold them into the dry ingredients until just combined.
4. Line a 1 lb loaf pan with parchment paper on all side. Pour half of the batter into the loaf pan. Set the remaining batter aside.
5. In a clean bowl beat together the cream cheese, sugar, egg, flour, and vanilla until creamy. Do not over mix.
6. Pour the cream cheese mixture over the pumpkin batter in the loaf pan. Pour the rest of the pumpkin bread batter over the cream cheese.
7. Use a butter knife to swirl the cream cheese and pumpkin together. Do not overswirl–you want thick ribbons of cream cheese.
8. Bake at 350°F for 45 minutes or until a knife inserted into the middle comes out mostly clean. Allow to cool completely before slicing and serving!