Pumpkin Cheese Bread

e have a lot to celebrate in October especially towards the beginning (my sis-in-law's birthday and wedding anniversary) and at the end of the month (Barry's mom and brother's birthdays)!

On Halloween, I made this Pumpkin Cheese Bread and took one to my sister-in-law for our Halloween Night dinner get-together/Mommy B's Birthday celebration! Then the following day, we went down to Allentown and took another loaf for my brother-in-law and his family. At the same time, we dropped off our Halloween gifts for the kids and a birthday gift for him. .

This recipe yields two regular sized loaves or four mini loaves. It surely goes a long way and they're perfect with a cup of Chai tea or hot apple cider.

Ingredients:
2 1/2 cups Sugar
1 Package (8oz) Cream Cheese, Softened at room temperature
1/2 cup Butter
4 eggs
1 can (16 oz) Pumpkin
3 1/2 cup flour
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1 cup chopped nuts (I preferred Pecans for this recipe)

Directions:
Combine sugar, cream cheese and butter. Mix 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 (9X5) inch loaf pans. Add more nuts on top of the batter if you like. Bake at 350 degrees F for one hour or until pick inserted in center comes out clean. Cool for five minutes. Remove from pans.