Lightly grease a 9 by 5 inch loaf pan and line with a parchment sling. Preheat the oven to 350 F.

In a bowl, beat the softened cream cheese with 1/4 cup sugar until smooth. Blend in the egg yolk, 1 teaspoon vanilla, and flour. Set aside.

In a large bowl, whisk together flour, both sugars, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

In another bowl, whisk together pumpkin puree, eggs, oil, milk, and the remaining 1 teaspoon vanilla until smooth.

Pour the wet mixture into the dry and gently stir until just combined. A few small lumps are fine; do not overmix.

Add roughly half the batter to the pan. Spoon the cream cheese mixture over the batter, gently spreading it. Top with the remaining batter.

Use a butter knife to create a light swirl through the loaf with gentle S shapes.

Bake for 55 to 65 minutes, until the center tests with a few moist crumbs or temperature reaches about 200 F. Tent with foil if the top browns too early.

Rest in the pan for 15 minutes, then lift and cool fully on a wire rack. Allow to cool completely before slicing.