1. Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the loaf tender.
6. In a separate bowl, beat the cream cheese, sugar, and egg until smooth and creamy.
7. Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly. Add the cream cheese mixture on top, followed by the remaining pumpkin batter.
8. Use a knife to gently swirl the layers together, creating a marbled effect.
9. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

As you bake, remember my mom’s golden rule: patience in the kitchen is rewarded with flavors that linger long after the meal is over.