Preheat your oven to 325°F (165°C). Grease two 8x4-inch loaf pans or line them with parchment paper.

In a medium bowl, beat the cream cheese, sugar, flour, egg, and orange zest until smooth. Set aside.

In another bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and pumpkin pie spice.

In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, and sugar until smooth.

Gradually fold the dry ingredients into the pumpkin mixture until just combined. Avoid overmixing.

Fold in the chopped pecans if using.

Divide half of the Pumpkin Cream Cheese Bread batter evenly between the prepared loaf pans.

Spoon the cream cheese filling evenly over each loaf.

Cover with the remaining pumpkin batter, spreading gently to cover the filling.

Bake for 60–70 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.

Allow the loaves to cool in the pans for about 15 minutes before transferring them to a wire rack to cool completely.

Slice and serve once fully cooled for clean, beautiful layers.