Start by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray, and then lightly dust it with flour. This will ensure that your bread comes out easily after baking.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set this bowl aside.

In a separate large bowl, whisk together the canned pumpkin puree, sugar, oil, eggs, and vanilla extract. Mix until fully combined and smooth. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix — this will keep the bread light and fluffy.

In a mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and egg yolk until smooth and creamy. This mixture should be thick and slightly spreadable.

Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly. Spoon half of the cream cheese filling on top of the batter, then gently swirl it into the pumpkin batter with a knife or skewer. Add the remaining pumpkin batter, followed by the remaining cream cheese filling. Swirl again to create a marbled effect.

Place the loaf pan in the oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover the bread with aluminum foil and continue baking until done.

Once baked, allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and place it on a wire rack to cool completely. Slice and enjoy!