FRUIT-NUT PUMPKIN BREAD

 

  • Cooking Time: 1 hour + cooling
  • Servings: 2 loaves, 1 cup spread
  • Preparation Time: 30 minutes

Ingredients

  • 2-2/3 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup canola oil
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1-1/2 cups coarsely chopped walnuts
  • 2/3 cup golden raisins
  • 2/3 cup raisins
  • 2/3 cup dried cranberries
  • CRANBERRY CREAM CHEESE SPREAD:
  • 1/2 cup dried cranberries
  • 1-1/2 cups boiling water
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup chopped walnuts

Directions

  • 1. In a large bowl, beat the sugar, pumpkin, oil, eggs and vanilla until well blended. Combine the flour, cinnamon, salt, baking soda and cloves; gradually beat into pumpkin mixture until blended. Fold in the walnuts, raisins and cranberries.
  • 2. Transfer to two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  • 3. For spread, place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain. In a small bowl, beat cream cheese until smooth. Beat in cranberries and walnuts until blended. Serve with bread.

Notes

Family dinners wouldn't be complete without this bread. I bake a variety to suit all of us--one plain,one with nuts, one with raisins and dried cranberries, and one with everything.

Categories: Fruit Bread 
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