1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line with parchment paper.

2. In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

3. In a separate bowl, combine eggs, pumpkin puree, brown sugar, granulated sugar, melted butter, and vanilla extract. Mix until smooth.

4. Add dry ingredients into the wet ingredients and stir until just combined—do not overmix.

5. In a small bowl, prepare the swirl by combining softened butter, brown sugar, and cinnamon.

6. Pour half the batter into the loaf pan. Add half the swirl mix and gently swirl using a knife. Repeat with remaining batter and swirl.

7. Bake for 55–65 minutes until a toothpick inserted in the center comes out clean.

8. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

9. Beat cream cheese, powdered sugar, vanilla, and milk until smooth. Adjust consistency as needed.

10. Drizzle glaze over the cooled loaf, slice, and serve.