Fruit Nut Pumpkin Bread (Jennifer and Moms favorites)

By KSmitherman

Ingredients

• 2 2/3 cups sugar
• 1 can (15 0z.) pumpkin
• 1 cup vegetable oil
• 4 eggs
• 1 tsp. vanilla
• 3 1/2 cups flour
• 1 1/2 tsp cinnamon
• 1 tsp. salt
• 1 tsp. baking soda
• 1/4 tsp. cloves
• 1 1/2 chopped pecans
• 2/3 cup golden raisins
• 2/3 cup raisins
• 2/3 cup cranberries
• Cranberry Cream Cheese Spread
• 1/2 cup dried cranberries
• 1 1/2 cups boiling water
• 1 pkg (8 oz) cream cheese softened

Details

Servings 2

Preparation

Step 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 pecans, raisins and cranberries.
Transfer to two greased loaf pans. Bake at 350 for 60 to 70 minutes. Cool for 20 minutes before removing from pans to wire rack.

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 nuts until blended. Serve with bread. Makes 1 cup of spread.