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Fruit and Nut Pumpkin Bread Recipe


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     Fruit and Nut Pumpkin Bread

Category   Breakfast - Brunch
Sub Category   None
Servings   2 loaves

2 2/3 cup sugar
1 can (15 oz) solid-pack pumpkin
1 cup vegetable oil
4 eggs
1 tsp vanilla extract
3 1/2 cups all purpose flour
1 1/2 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
1/4 tsp ground cloves
1 1/2 cups coarsely chopped walnuts
2/3 cup golden raisins
2/3 cup raisins
2/3 cup dried cranberries
SPREAD- 1/3 cup walnuts
1/2 cup dried cranberries
1 1/2 cups boiling water
1 pkg cream cheese, softened

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 pumpkin mixture until blended. Fold in the walnuts, raisins and cranberries.
Transfer to two greased 9X5X3 inch loaf pans. Bake at 350 degrees for 60-70 mins or until a toothpick inserted near the center comes out clean. Cool for 10 mins before removing from pans to wire racks.
For spread, place cranberries in a small bowl; add boiling water. Let stand for 5 mins; drain. In a small mixing bowl, beat cream cheese until smooth. Beat in cranberries and walnuts until blended. Serve with bread.

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