• Grease and flour a 9x5x3 inch loaf pan. Preheat oven to 350˚F (180°C). For high altitude preheat oven to 375˚F (190˚C).
• In a medium size mixing bowl combine all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.

Cream Cheese Swirl

• In a small bowl, beat cream cheese, sugar, and egg until smooth and combined. This should take about 2 minutes. Set aside.

Pumpkin Bread Batter

• In a large bowl, beat egg, oil, brown sugar, pumpkin puree, and milk until combined. Add dry ingredients to pumpkin mixture. Stir until well combined.
• Pour half batter into prepared pan. Then pour cream cheese mixture over pumpkin batter followed by the remaining batter over the cream cheese mixture. Swirl with a butter knife. Then gently tap the pan on the counter several times.
• Bake in preheated oven for 1 hour or until a wooden toothpick inserted near the center comes out clean. For high altitude, bake for 50 minutes.
• Cool in pan for 10 minutes, remove and allow pumpkin bread to cool completely on a wire rack before slicing.