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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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âMy family says our Thanksgiving and Christmas dinner wouldn't be complete without this easy bread. I bake a variety to suit everyoneâone plain, one with just nuts, one with raisins and dried cranberries, and one with everything.â â Priscilla Gilbert, Indian Harbour Beach, Florida Ingredients:
2-2/3 cups sugar |
1 can (15 ounces) solid-pack pumpkin |
1 cup canola oil |
4 eggs |
1 teaspoon vanilla extract |
3-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons ground cinnamon |
1 teaspoon salt |
1 teaspoon baking soda |
1/4 teaspoon ground cloves |
1-1/2 cups coarsely chopped walnuts |
2/3 cup golden raisins |
2/3 cup raisins |
2/3 cup dried cranberries |
cranberry cream cheese spread: |
1/2 cup dried cranberries |
1-1/2 cups boiling water |
1 package (8 ounces) cream cheese, softened |
1/3 cup chopped walnuts |
Directions:
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 walnuts, raisins and cranberries.
2. Transfer to two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3. For 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. Yield: 2 loaves (12 slices each) and 1 cup spread.
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