Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until combined.
Add the eggs one at a time, beating well after each addition.
Mix in the pumpkin puree and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
In a separate medium bowl, beat the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
Pour half of the pumpkin batter into the prepared loaf pan and spread evenly.
Drop spoonfuls of the cream cheese mixture over the pumpkin batter layer.
Pour the remaining pumpkin batter over the cream cheese layer and spread gently to cover.
Using a knife or skewer, swirl the cream cheese mixture into the pumpkin batter to create a marbled effect.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove from the oven and allow the bread to cool in the pan for 15 minutes.
Transfer the bread to a wire rack to cool completely before slicing.