2 1/2 c. sugar
1 (8 oz.) pkg. Philadelphia brand cream cheese, softened
1/2 c. butter
4 eggs
1 (16 oz.) can pumpkin
3 1/2 c. flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. ground cloves
1 c. chopped nuts
2 c. powdered sugar
3 tbsp. milk

Preheat oven to 350 degrees. Mix sugar, cream cheese and butter at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in pumpkin. Add combined dry ingredients, mixing just until moistened. Fold in nuts.

Pour into 2 greased and floured 9 x 5 inch loaf pans. Bake 1 hour or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pans.

Glaze with combined powdered sugar and milk. Garnish with pecan halves and red maraschino cherry halves, if desired. 2 loaves. Preparation time: 20 minutes. Cooking time 1 hour plus cooling.