Generously grease two loaf pans with oil or butter. I love to use coconut oil, as I think it adds a lovely, sweet flavor to the final product. Preheat oven to 325°F.

In a medium sized bowl, sift together flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Mix to combine. Set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment,* beat the butter and sugar until just combined. Add eggs one at a time, beating on medium high speed after each addition. Continue beating until light and fluffy, a few minutes. Beat in the pumpkin.

Turn the speed to low and slowly add in the flour mixture. Mix until everything is nicely combined.

In a separate bowl, combine the cream cheese and cinnamon sugar mixture. I just mixed it together with a spoon, but you can also use a hand mixer.

Spread half the batter evenly between the prepared pans. Spoon the cream cheese mixture over top, and spread out with a spatula or the back of the spoon. Try to get it all the way to the edges so there’s cream cheese in every bite! Spread the remainder of the batter evenly between the two pans. Make sure all the cream cheese is covered.

Place both loaves on the center rack in the oven. Bake for 60 to 75 minutes. Begin checking at an hour, and then every five minutes. They’re done when a toothpick inserted into the middle comes out clean. When you’re checking, keep in mind the middle is filled with cream cheese, so if your toothpick comes out covered with something, double check to see whether its batter or cream cheese!

Remove the loaves from the oven and let them cool in the pan for 10 minutes. Then turn onto a wire rack and let them cool completely. I love to eat these warm (freshly baked or toasted the next day) or refrigerated. It changes the flavour completely!