This delightful pumpkin cream cheese bread combines the flavors of pumpkin and cream cheese for a moist and decadent treat. The marbled effect created by swirling the two batters together adds a visual appeal to this delicious dessert.

Ingredients:
Ingredient Quantity
All-purpose flour 1 3/4 cups
Baking soda 1 teaspoon
Baking powder 1/2 teaspoon
Salt 1/2 teaspoon
Ground cinnamon 1 teaspoon
Ground nutmeg 1/2 teaspoon
Ground cloves 1/4 teaspoon
Granulated sugar 1 cup
Packed brown sugar 1/2 cup
Vegetable oil 1/2 cup
Large eggs 2
Canned pumpkin puree 1 cup
Milk 1/4 cup
Vanilla extract 1 teaspoon
Cream cheese (softened) 8 oz
Granulated sugar (for cream cheese layer) 1/4 cup
Large egg (for cream cheese layer) 1

Instructions:
1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, mix together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the pumpkin puree, milk, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
In a separate bowl, beat together the cream cheese, 1/4 cup granulated sugar, and 1 large egg until smooth and creamy.
5. Pour half of the pumpkin batter into the prepared loaf pan, spreading evenly. Carefully spread the cream cheese mixture over the batter. Top with the remaining pumpkin batter, spreading evenly to cover the cream cheese layer.
6. Use a knife to gently swirl the batter and cream cheese mixture together, creating a marbled effect.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.