Prepare the Pumpkin Bread

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.

Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Prepare the Cream Cheese Filling

Mix Cream Cheese: In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Add Remaining Ingredients: Beat in the egg and vanilla extract until fully combined. Add the flour and mix until smooth.

Assemble the Bread

Layer the Batter: Pour half of the pumpkin batter into the prepared loaf pan and spread it out evenly. Carefully spoon the cream cheese filling over the batter, spreading it into an even layer. Pour the remaining pumpkin batter over the cream cheese layer, spreading it evenly to cover.

Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool: Allow the bread to cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out of the pan and transfer it to a wire rack to cool completely.

Serve: Slice and serve the pumpkin cream cheese bread. Store any leftovers in an airtight container in the refrigerator.