Fruit-Nut Pumpkin Bread

• 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 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
• 1/2 cup dried cranberries
• 1-1/2 cups boiling water
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup chopped walnuts

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 9x5-in. loaf pans. Bake at 350u0b0 for 60-70 minutes or until a toothpick inserted in 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.

sugar, solidpack pumpkin, canola oil, eggs, vanilla, flour, ground cinnamon, salt, baking soda, ground cloves, walnuts, golden raisins, raisins, cranberries, cranberries, boiling water, cream cheese, walnuts

Taken from www.tasteofhome.com/recipes/fruit-nut-pumpkin-bread/ (may not work)