Fruit-Nut Pumpkin Bread Recipe

Ingredients

• 2-2/3 cups sugar
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup vegetable 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

• 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.
• 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.
• 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. Yield: 2 loaves (12 slices each) and 1 cup spread.

Fruit-Nut Pumpkin Bread published in Taste of Home October/November 2008, p39