Pumpkin Bread

This is, by far, the best recipe I've found for pumpkin bread.  It's moist, has just the right amount of pumpkin and it's not too sweet.  (But I'm not going to lie - it's not low cal.)

PUMPKIN BREAD
Printable recipe here
(makes 2 loaves)

8 oz. cream cheese, room temp
½ cup butter or margarine, room temp 
2 ½ cups sugar
4 eggs
1 (15 oz.) can of pumpkin
3 ½ cups flour
2 tsp baking soda
½ tsp baking powder
1 tsp salt
1 tsp cinnamon
½ tsp cloves
1 cup chopped walnuts

Cream butter and cream cheese in mixer.  Add sugar and beat until fluffy.  Add eggs one at a time until mixed in well.  Add pumpkin and mix well, scraping sides of mixing bowl.  Combine dry ingredients and add slowly to wet mixture.  Add nuts last and mix in well.  Pour batter into 2 well-greased loaf pans.  Bake at 350° for 65 minutes until a toothpick inserted in the center comes out clean.  Cool 10 minutes.  Remove from pan onto wire rack and cool completely. 

What's your favorite fall recipe?