Ingredients
2-2/3 cups sugar1 can (15 ounces) solid-pack pumpkin1 cup canola oil4 eggs1 teaspoon vanilla extract3-1/2 cups all-purpose flour1-1/2 teaspoons ground cinnamon1 teaspoon salt1 teaspoon baking soda1/4 teaspoon ground cloves1-1/2 cups coarsely chopped walnuts2/3 cup golden raisins2/3 cup raisins2/3 cup dried cranberriesCRANBERRY CREAM CHEESE SPREAD:1/2 cup dried cranberries1-1/2 cups boiling water1 package (8 ounces) cream cheese, softened1/3 cup chopped walnuts
Preparation
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.
Transfer to two greased 9x5-in. loaf pans. Bake at 350° 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.
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.
