• Preheat the oven to 350 F and grease two 9" x 5" loaf pans.

for the topping:

• Mix the flour, sugars and cinnamon together in a large bowl. Pour in the melted butter and use your fingers to blend until it resembles coarse breadcrumbs - set aside.

for the cream cheese filling:

• In another large bowl, use an electric mixer to beat all the ingredients together until smooth and creamy, then set aside.

for the pumpkin bread:

• Sift the flour into a large bowl, then add the baking powder, baking soda, cinnamon, cloves and nutmeg and whisk together until combined.
• In a large mixing bowl, use an electric mixer to cream the butter and sugar together until creamy - about 3 or 4 minutes. Add the eggs, one at a time - mixing well after each.
• Lower the speed of the mixer, and gradually add the dry mix until just combined. Use a spoon to gently stir in the pumpkin, making sure it is mixed in well.
• Put about half of the mixture into both prepared pans, then use a spatula to gently spread half of the cream cheese on top of each, then pour in the remaining batter over the cream cheese.
• Sprinkle half of the topping onto each loaf, then bake for about 50 - 60 minutes, or until a toothpick comes out clean.
• Allow to cool for 10 minutes in the pan, then gently turn over to remove and allow to cool completely on wire racks.