This bread smells like warm spices and tastes like autumn. Instead of being topped with cream cheese frosting, the cheese is baked right in. There is only a very small amount of oil in the batter (only 2 tablespoons!), since the pumpkin keeps it moist without the need for added fat. It’s perfect with tea or coffee on a crisp fall day.
Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.
02For the cheese batter: Use a handheld electric mixer to beat together all ingredients until smooth and creamy.
03For the pumpkin spice batter: In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, canola oil, and vanilla. In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually stir the dry ingredients into the wet, being careful not to over-mix. Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top.
04Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple of crumbs. Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.