Fruit Nut Pumpkin Bread Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Sugar2 2⁄3 Cup (42.67 tbs)
 Canned pumpkin15 Ounce (1 Can Solid Pack)
 Vegetable oil1 Cup (16 tbs)
 Eggs4
 Vanilla extract1 Teaspoon
 All purpose flour3 1⁄2 Cup (56 tbs)
 Ground cinnamon1⁄2 Teaspoon
 Salt1 Teaspoon
 Baking soda1 Teaspoon
 Ground cloves1⁄4 Teaspoon
 Coarsely chopped walnuts1⁄2 Cup (8 tbs)
 Golden raisins2⁄3 Cup (10.67 tbs)
 Raisins2⁄3 Cup (10.67 tbs)
 Dried cranberries2⁄3 Cup (10.67 tbs)
For cranberry cream cheese spread
 Dried cranberries1⁄2 Cup (8 tbs)
 Boiling water1 1⁄2 Cup (24 tbs)
 Cream cheese8 Ounce, softened (1 Package)
 Finely chopped walnuts1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 8915 Calories from Fat 3639

% Daily Value*

Total Fat 415 g637.9%

Saturated Fat 87.2 g436%

Trans Fat 0 g

Cholesterol 1095.4 mg

Sodium 4393.7 mg183.1%

Total Carbohydrates 1236 g412%

Dietary Fiber 51.3 g205.2%

Sugars 809.5 g

Protein 117 g233.5%

Vitamin A 1408.3% Vitamin C 43.8%

Calcium 79.4% Iron 217.8%

*Based on a 2000 Calorie diet

Directions

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 the pumpkin mixture until blended.
Fold in the walnuts, raisins and cranberries.
Transfer to two greased 9-in.x 5-in.x 3-in. loaf pans.
Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean.
Cool bread for 10 minutes before removing from pans to wire racks.
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 walnuts until blended.
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