FRUIT-NUT PUMPKIN BREAD

Fruit-Nut Pumpkin Bread image

"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

Provided by Taste of Home

Time 1h30m

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

Number Of Ingredients 19

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

Steps:

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 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in 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.

Nutrition Facts : Calories 386 calories, Fat 19g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 193mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.