Fruit-Nut Pumpkin Bread Recipe
Fruit-Nut Pumpkin Bread Recipe photo by Taste of Home

Fruit-Nut Pumpkin Bread Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 1 hour + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 1 hour + cooling
MAKES: 24 servings


  • 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
  • 1/2 cup dried cranberries
  • 1-1/2 cups boiling water
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup chopped walnuts

Nutritional Facts

1 slice: 386 calories, 19g fat (3g saturated fat), 46mg cholesterol, 193mg sodium, 50g carbohydrate (32g sugars, 2g fiber), 7g protein


  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. Yield: 2 loaves (12 slices each) and 1 cup spread.
Originally published as Fruit-Nut Pumpkin Bread in Taste of Home October/November 2008, p39

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Reviewed Jun. 24, 2012

"This is excellent!"

Reviewed Jul. 23, 2011

"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'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."

Reviewed Mar. 13, 2011

"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 Dec. 19, 2010

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

Reviewed Oct. 30, 2010

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

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