[X]

Home > Recipes > Fruit-Nut Pumpkin Bread

Fruit-Nut Pumpkin Bread Recipe

Fruit-Nut Pumpkin Bread Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

“My family says our Thanksgiving and Christmas dinner wouldn't be complete without this easy bread. I bake a variety to suit everyone—one plain, one with just nuts, one with raisins and dried cranberries, and one with everything.” — Priscilla Gilbert, Indian Harbour Beach, Florida

This recipe is:

Contest Winning

[X]

Rate Fruit-Nut Pumpkin Bread Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Fruit-Nut Pumpkin Bread Recipe

Prep: 30 min. Bake: 1 hour + cooling

Yield: 24 Servings

30 60 90

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

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.

Nutritional Facts 1 slice with 2 teaspoons spread equals 386 calories, 19 g fat (3 g saturated fat), 46 mg cholesterol, 193 mg sodium, 50 g carbohydrate, 2 g fiber, 7 g protein.

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

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Fruit-Nut Pumpkin Bread

Fruit-Nut Pumpkin Bread

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Jun. 24, 2012 by kshea

This is excellent!

Reviewed on Jul. 23, 2011 by xprincess

I've been making this bread for a couple of years now. I always load it up with everything listed because we love it that way. During the holidays I make multiple loaves and give as gifts to friends and family....it's become a requested item. Freezes well so you can make ahead and always have some on hand. During the fall months I always buy extra cans of the solid-pack pumpkin so I can make this delicous bread all year round.