Ingredients

• 2-1/2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 2 large eggs
• 2 cups sugar
• 1-3/4 cups canned pumpkin puree
• 1/2 cup vegetable oil
• 1 cup fresh or frozen whole cranberries

Preparation

1. Preheat oven to 350° F.
2. Combine flour, pumpkin pie spice and baking powder in a large bowl.
3. Combine eggs, sugar, pumpkin puree and oil in a small mixing bowl. Beat until blended.
4. Add pumpkin mixture to flour mixture. Stir until just moistened, and then fold in cranberries.
5. Spoon batter into 2 greased 9″ x 5″ loaf pans. Bake for 55 to 60 minutes.
6. Remove pans from the oven and let cool for 5 to 10 minutes. Remove loaves from pans and cool on a wire rack before slicing each loaf into 10 slices.

Helpful hints

• Make extra bread and freeze the loaves. Thaw a few hours before serving.
• If cranberries are unavailable, omit from recipe or substitute blueberries instead.