The Humpherys Family

Cranberry Walnut Pumpkin Bread

Source  Taste of Home
Recipe Added:  3/30/2012
2 2/3 cups sugar
1 can pumpkin
1 cup canola oil
4 eggs
1 tsp vanilla
3 1/2 cups flour
1 1/2 tsp cinnamon
1 tsp ea salt, baking soda
1/4 tsp ground cloves
1 1/2 cups walnuts, chopped
2/3 cup golden raisins
2/3 cup dried cranberries
 Cranberry Cream Cheese Spread
1/2 cup dried cranberries
1 1/2 cups boiling water
1 8-oz pkg cream cheese, softened
1/3 cup chopped walnuts
In a large bowl, beat sugar, pumpkin, oil, eggs, and vanilla until well blended. Combine flour, cinnamon, salt, baking soda, and cloves; gradually beat into pumpkin mixture until blended. Fold in walnuts, raisins, and cranberries. Transfer to 2 greased loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted comes out clean. Cool 10 minutes before removing from pans to wire racks.

Cranberry Cream Cheese 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.
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