Gather the ingredients. Preheat oven to 325 F (165 C/Gas 3).
Lightly grease and flour two 8 x 4 x 3-inch loaf pans.
In a medium mixing bowl, combine the cream cheese, granulated sugar, flour, egg, and the orange zest; beat until well blended and creamy. Set aside.
Into another bowl, sift the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside.
Put the pumpkin puree, vegetable oil, eggs, and granulated sugar in a large mixing bowl; beat well.
Add the pumpkin mixture to the flour mixture, stirring just until combined.
Fold in the pecans or walnuts, if using.
Spread half of the pumpkin bread batter evenly into the two prepared loaf pans.
Spoon the cream cheese mixture on top of pumpkin batter layer, then spoon the remaining pumpkin batter evenly over the cream cheese layer in each pan. Gently spread the batter over the cream cheese layer.
Bake the loaves for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Cool bread in pans for 10 minutes; remove to a rack to cool completely.
Serve and enjoy!