Fruit-Nut Pumpkin Bread
2-2/3 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
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
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.
Pairs Well With
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.