• Spray metal loaf pan with non-stick cooking spray and line with parchment paper. Set aside. 
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ground cloves. Set aside.
• In a large bowl, whisk together pumpkin purée, vegetable oil, eggs, vanilla extract, and sugar. Add your bowl of dry ingredients to the wet ingredients. Combine well with a spoon or spatula.

For cream cheese mixture

• In your stand mixer, beat together cream cheese and sugar until smooth. Add in your egg, vanilla extract and 2 tablespoons of flour. Combine well.

For streusel topping

• In a medium sized bowl, whisk together both sugars, salt, flour, and cinnamon. Cut cold butter into cubes and add to bowl. With a pastry blender or fork, press the butter cubes into dry mixture until you get a nice, crumbly mixture.

Assembling your loaf

• Add a half of your pumpkin cake mixture to the bottom of your loaf pan. Smooth with a spatula.
• Pour cream cheese mixture over the layer of pumpkin batter. Smooth cream cheese layer out with a spatula. Pour the rest of the pumpkin batter over the cream cheese layer. Smooth over with a spatula, carefully without disrupting the cream cheese layer.
• For the swirl design, use a butterknife or chopstick and run it through the batter back and forth and side to side 3 or 4 times. Sprinkle streusel mixture over the top of your loaf before placing in the oven.
• Bake at 350°F for 1 hour 15 minutes. Cool on wire rack for 30 minutes before removing from loaf pan.