Wednesday, April 7, 2010

Fruit and Nut Pumpkin Bread

2 cups sugar
2 cups pumpkin puree
1 cup vegetable 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 chopped walnuts
2/3 cup chopped dates
2/3 cup raisins
2/3 cup cranberries

Preheat oven to 350 degrees Fahrenheit.
Grease and flour two bread pans.
In a large bowl, beat the sugar, pumkin, oil, eggs and vanilla until well blended.  In another bowl combine the flour, cinnamon, salt, baking soda and cloves.  Gradually add to the pumpkin mixture blending well.  Fold in the walnuts, dates, raisins and cranberries.
Transfer to prepared loaf pans and bake at 350 for 1 hour and 10 minutes or until a toothpick comes out of the center clean.  Makes 2 loaves.