Instructions: Preheat oven to 350F. Grease two 8-1/2 x 4-1/2 x 2-5/8 inch loaf pans. Line bottoms with waxed paper. Grease paper and dust with flour.

In large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. With electric mixer at low speed, beat until well blended. Add cream, eggs, bourbon, vanilla and pumpkin. With mixer at low speed, beat just until dry ingredients are evenly moistened. With mixer at medium speed, beat just until batter is smooth, about 15 seconds. Stir in cranberries, raisins and pumpkin seeds.

Divide batter between pans. If desired, sprinkle top of batter in each pan with additional 1 Tbls unsalted pumpkin seeds. Bake 35-40 minutes or until cake tester comes out clean. Let cool in pan on wire rack 10 minutes. Run knife around edges of loaves; turn out onto racks. Turn upright and let cool completely.

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