Preheat oven to 350 degrees. Prepare a loaf pan by lining with parchment paper, completely, or just so that the bottom and two long sides of the pan are covered by parchment. Lightly oil and set aside.

In a small bowl, prepare the cheesecake swirl. Beat the cream cheese with the brown sugar and salt until completely smooth. Beat in the egg until combined and set aside until needed.

In a small bowl, combine the flour, baking powder, baking soda, spices and salt. Stir to combine and set aside.

In a larger bowl, beat the butter until creamy and fluffy. Add the sugar and beat well. Add the eggs, one and at a time, beating until incorporated. Add the vanilla and pumpkin and mix well. When thoroughly combined add the dry ingredients to the wet and stir until there are no dry parts.

Pour most of the batter into the prepared loaf pan, leaving 1/2 – 1 cup of batter out of the loaf pan.

Spread the batter out in the loaf pan and using a spoon press and small valley in the middle of the batter. Pour the prepared cheesecake batter in the middle. Top with spoonfuls of the leftover pumpkin batter and then swirl together with a knife.

Place in the 350 degree oven and bake 54-58 minutes until a toothpick or wooden skewer comes out clean.

Remove from the oven, cool for 5 minutes and then lift the loaf out of the pan using the parchment paper. Place on a wire cooling rack and cool completely before slicing and serving.