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Fruit-Nut Pumpkin Bread

 Fruit-Nut Pumpkin Bread
“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
24 ServingsPrep: 30 min. Bake: 1 hour + cooling

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.

2 of 2

Fruit-Nut Pumpkin Bread (continued)

Directions (continued)

  • 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.