Preheat the oven to 350 degrees.
In a large bowl, mix together the oil and pumpkin puree.
Add in the brown sugar, white sugar and stir till smooth.
Add in the eggs, and milk, and mix together till just blended.
In another bowl, mix together the dry ingredients; flour, cinnamon, nutmeg, cloves, baking soda and salt.
Pour dry mixture into the wet mixture and stir together till just smooth.
Pour half the batter into a greased 9x5 bread loaf pan.
Pour the cream cheese filling over the top of the batter. Spread around to cover evenly, but you don't need to cover to the edges.
Spoon the remaining batter over the cream cheese filling, and cover completely, trying not to disturb the cream cheese layer.
Bake the bread in the preheated oven for 55-65 minutes. Bake on the second lowest oven rack position. At about 40-45 minutes check the bread and if it is already darkening, cover the bread with a foil tent.
Bake until a toothpick comes out clean.
Allow to cool for about 15 minutes in the pan. Remove careful to a wire cooling rack. Allow to cool completely.
Slice and serve.
Bread can be stored in plastic wrap or another airtight container for 6-7 days.