Cream Cheese Swirled Cinnamon Pumpkin Butter Bread

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides to easily lift the bread out later.

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

In a large bowl, whisk together the pumpkin puree, oil, eggs, and vanilla until smooth and well combined.

Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix. Set aside.

In a small bowl, beat together the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.

Spoon half of the pumpkin batter into the prepared loaf pan and smooth the top with a spatula.

Drop spoonfuls of the cream cheese mixture evenly over the pumpkin batter. Drizzle with the remaining pumpkin batter and smooth the top.

In a small bowl, mix together the sugar and cinnamon for the topping. Stir in the melted butter until combined.

Sprinkle the cinnamon sugar mixture evenly over the top of the batter.

Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with aluminum foil.

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

Slice and serve with salted honey butter, if desired.