Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing and lightly flouring it.

In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves until well combined.

In a large bowl, thoroughly combine the granulated sugar, brown sugar, eggs, canned pumpkin puree, vegetable oil, and vanilla extract until the mixture is smooth.

Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined; be careful not to overmix.

In a separate small bowl, beat the softened cream cheese with the granulated sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy.

Pour about two-thirds of the pumpkin batter into the prepared loaf pan, then spoon the cream cheese mixture evenly over the batter, and finally top with the remaining pumpkin batter. Gently swirl the layers with a knife to create a marbled effect.

Bake the pumpkin bread for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.

Allow the bread to cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.