Ingredients Jump to Instructions ↓

  1. 2 1/2 cups white sugar

  2. 1 (8 ounce) package cream cheese

  3. 1/2 cup margarine, softened

  4. 4 eggs

  5. 1 (15 ounce) can canned pumpkin puree

  6. 3 1/2 cups all-purpose flour

  7. 2 teaspoons baking soda

  8. 1 teaspoon salt

  9. 1 teaspoon ground cinnamon

  10. 1/2 teaspoon baking powder

  11. 1/4 teaspoon ground cloves

  12. 1 cup chopped nuts

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5 inch loaf pans.

  2. 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.

  3. 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.


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