Preheat the oven to 350°F (175°C).

Line a 9×5-inch loaf pan with parchment and lightly grease the sides.

In a bowl, beat cream cheese, sugar, egg yolk, vanilla, and a pinch of salt until smooth and creamy. Set aside.

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

In another bowl (or a big measuring cup), whisk together pumpkin puree, eggs, oil, milk, and vanilla until smooth.

Pour wet ingredients into the dry ingredients and stir with a spatula until just combined. Don’t overmix.

Fold in optional add-ins if using.

Spread half the pumpkin batter into the pan. Dollop the cream cheese mixture over it.

Top with the remaining batter and smooth the surface.

Use a butter knife to gently swirl the layers in a few figure-eights. Don’t overdo it or you’ll lose the ribbon effect.

Place on the center rack and bake for 55–70 minutes, until a toothpick comes out with a few moist crumbs (avoid the cream cheese pocket when testing).

Let it cool in the pan for 15 minutes, then lift out using parchment and cool fully on a rack.

Slice and serve. For cleaner slices, chill for 30 minutes before cutting.