Pumpkin Cheese Bread I

2 ½ cups white sugar

1 (8 ounce) package cream cheese

½ cup margarine, softened

4 eggs

1 (15 ounce) can canned pumpkin puree

3 ½ cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon baking powder

¼ teaspoon ground cloves

1 cup chopped nuts

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.

In a large mixing bowl, cream together sugar, cream cheese and margarine. Add the eggs, one at a time, mixing well after each addition. Blend in pumpkin; mixing until completely incorporated. Combine the flour, baking soda, salt, cinnamon, baking powder and cloves. Mix the dry ingredients into the pumpkin mixture; stirring just until moistened. Fold in the walnuts. Divide the batter evenly between the two pans.

Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Let cool in the pans for 5 minutes then remove from pans to cool completely on a wire rack.