• Directions
• Preheat the oven to 325 degrees F (165 degrees C). Lightly grease one 9x5 inch loaf pan.

Cream Cheese Filling

• In a mixing bowl, beat the cream cheese with the sugar for one minute. Scrape the bowl and beat again for another thirty seconds. Add the flour and mix. Add the yolk, mix until incorporated. Set it aside.

Pumpkin Bread Batter

• In a mixing bowl, add the flour, baking soda, baking powder, salt, pumpkin spice, cinnamon, cloves, and nutmeg. Stir to combine.
• To a large bowl, add the pumpkin pure, vegetable oil, egg, and sugar. Whisk to combine.
• Add the dry ingredients to the bowl.
• Mix with a spatula until combined.
• At this point, you can add chopped nuts if desired.
• Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pan. Spoon the cream cheese mixture on top of this layer, keeping it in the center, and then pour on the remaining batter.
• Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 to 70 minutes. Cool bread in pans briefly before removing to a wire rack to cool completely.

Cream Cheese Frosting

• In a medium bowl, beat cream cheese and butter until smooth and fluffy.
• Add powdered sugar and beat until combined.
• Mix in the vanilla.
• Spread the frosting on top of the cooled cake. Sprinkle pumpkin spice on top if desired.
• Slice and serve.
• Store any leftovers in the fridge, in an airtight container, for up to 4 days. Let it sit on the counter for 10 min before serving from the fridge for best texture. But even in the fridge, this cake will stay moist.