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

Combine sugar, cream cheese and butter, mixing 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 two greased and floured 9 x 5-inch loaf pans. Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. Cool 5 minutes, remove from pans. 2 loaves.