Yield: 2 loaves (12 slices each) and 1 cup spread

Ingredients:

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

Cranberry Cream Cheese Spread

1/2 cup dried cranberries

1 1/2 cup boiling water

1 pkg. (8 oz.) cream cheese, softened

1/3 cup chopped walnuts

Instructions:

  1. 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.
  2. Transfer to two greased 9x5x3″ loaf pans. Bake at 350°F 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 mixing bowl, beat cream cheese until smooth. Beat in cranberries and walnuts until blended. Serve with bread.