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Fruit Nut Pumpkin Bread

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Ingredients
  Sugar 2 2⁄3 Cup (42.67 tbs)
  Canned pumpkin 15 Ounce (1 Can Solid Pack)
  Vegetable oil 1 Cup (16 tbs)
  Eggs 4
  Vanilla extract 1 Teaspoon
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Salt 1 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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Pumpkin

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