Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Make the Cream Cheese Filling
In a medium-sized bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
Step 3: Make the Pumpkin Bread Batter
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In another bowl, whisk together the eggs, pumpkin puree, oil (or melted butter), sugar, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix the batter.
Step 4: Layer the Bread and Cream Cheese
Pour about half of the pumpkin bread batter into the prepared loaf pan. Spread it evenly.
Add the cream cheese filling on top of the batter, spreading it evenly across the center of the bread.
Carefully spoon the remaining pumpkin bread batter over the cream cheese filling, smoothing it out to cover.
Step 5: Swirl (Optional)
For a marbled effect, use a butter knife to gently swirl the pumpkin batter and cream cheese filling together.
Step 6: Bake the Bread
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean (with just a few crumbs attached). If the top starts to brown too quickly, tent the loaf with foil for the last 10-15 minutes of baking.
Step 7: Cool and Serve
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serving and Storage Tips:
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