Pumpkin Cream Cheese Bread for 20 Slices

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides.
2. Cream together the softened butter and sugar until light and fluffy. Beat in the eggs, vanilla, and pumpkin puree until smooth.
3. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually stir the dry ingredients into the pumpkin mixture, folding in the sour cream at the end until just combined.
4. Beat the softened cream cheese and sugar together until no lumps remain. Incorporate the egg and vanilla extract, mixing on medium speed until velvety and glossy.
5. Pour half of the pumpkin batter into the prepared pan. Carefully dollop the cream cheese mixture over the base, spreading it gently with a spatula.
6. Pour the remaining pumpkin batter over the top. Use a butter knife or skewer to gently swirl the two layers together without over-mixing.
7. Top the loaf with the crumbled streusel (flour, brown sugar, cold butter, and cinnamon). Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.