Fruit Nut Pumpkin Bread
|Sugar||2 2⁄3 Cup (42.67 tbs)|
|Canned pumpkin||15 Ounce (1 Can Solid Pack)|
|Vegetable oil||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Coarsely chopped walnuts||1⁄2 Cup (8 tbs)|
|Golden raisins||2⁄3 Cup (10.67 tbs)|
|Raisins||2⁄3 Cup (10.67 tbs)|
|Dried cranberries||2⁄3 Cup (10.67 tbs)|
|For cranberry cream cheese spread|
|Dried cranberries||1⁄2 Cup (8 tbs)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Finely chopped walnuts||1⁄3 Cup (5.33 tbs)|
In a large mixing bowl, beat the sugar, pumpkin, oil, eggs and vanilla until well blended.
Combine the flour, cinnamon, salt, baking soda and cloves; gradually beat into the pumpkin mixture until blended.
Fold in the walnuts, raisins and cranberries.
Transfer to two greased 9-in.x 5-in.x 3-in. loaf pans.
Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean.
Cool bread for 10 minutes before removing from pans to wire racks.
For the spread, place cranberries in a small bowl; add boiling water.
Let stand for 5 minutes; drain.
In a small mixing bowl, beat cream cheese until smooth.
Beat in cranberries and walnuts until blended.