Pumpkin Pound Cake

I had left over pumpkin after making Pumpkin Caramel Cheesecake Turtle Bread and started a search to find a recipe to use up the rest. I came upon this new website, The Long Thread, with a recipe that I wanted to try. I tasted really yummy especially right out of the oven!

1 1/2 cups wheat flour

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda, heaping
1/8 teaspoon salt
1 1/2 teaspoons cinnamon

2 dashes ground allspice

2 dashes ground ginger

2 dashes ground cloves
1 cup butter, softened
8 oz. cream cheese
1/2 cup pumpkin puree
1 teaspoon vanilla
2 cups sugar

1 cup brown sugar
6 eggs

Preheat oven to 325 degrees. Grease and flour one large bundt pan or two loaf pans.

Mix together flours, salt, baking soda, cinnamon, allspice, ginger and cloves.

In another bowl combine butter, cream cheese, pumpkin, sugars and vanilla. Add eggs and flour, alternating 2 eggs and one cup of flour at a time.

Bake 60 to 75 minutes for the loaf pans and 1 1/2 hours for bundt pan. Will be done when top is crackled and golden brown and toothpick comes out clean. Allow to cool on wire rack before removing from pan.