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Fruit-Nut Pumpkin Bread Recipe

Fruit-Nut Pumpkin Bread Recipe photo by Taste of Home

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“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

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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

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Reviews for Fruit-Nut Pumpkin Bread

Fruit-Nut Pumpkin Bread

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Reviewed on Mar. 13, 2011 by snmckey

This bread is my favorite, although I changed a couple of things. In every bread I bake, I substitute the oil for applesauce and use about half the sugar. Yummy!

Reviewed on Dec. 19, 2010 by Llessur

Excellent recipe. I added dried cranberrys in place of the golden raisins.

Reviewed on Oct. 30, 2010 by Kris Countryman

I made it exactly as the recipe stated and it was perfect. This recipe is a keeper.

Reviewed on Nov. 25, 2009 by dusty222

I baked this last year and it was undone in the center. This year I made it in 3 pans and baked same time and it was done completely and fantastic

Reviewed on Nov. 20, 2009 by BruceNewcomer

I have made different variations of this bread, using combinations of various fruits (apples, dried apples, raisins, golden raisins, cranberries, dried cranberries, chocolate covered raisins), nuts (almonds, pecans, walnuts), orange peel, lemon peel, and even chocolate chips. It is always a big hit with everyone!

Reviewed on Nov. 16, 2009 by swinny

I made this recipe for myself & hubby. We ate one loaf. It is so delicious. I am saving the other loaf for Thanksgiving! Thanks!

Reviewed on Oct. 20, 2008 by courtney23cy

I have been looking for a pumpkin bread recipe to make as gifts for friends this Christmas. I tried this one and can't believe how good it is. And my husband and daughter love it too. It has the perfect combination of flavors. Too good to keep a loaf at home because I'll eat it all!

Reviewed on Oct. 08, 2008 by bjs70206

I took this to our local fair and got a blue ribbon! It is moist and the cranberries, raisins and walnuts add so much flavor.