Pumpkin Bread with Cranberries

Here is another recipe for you to try. I make Pumpkin Cranberry Bread almost every year around the holidays. It is great to make it in mini loaf pans instead of the full size one and give the little loaves as gifts.

Pumpkin Bread with Cranberries (from About.com)

Ingredients:
2 1/4 cups flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 1/2 cups sugar
1 3/4 cups pumpkin pureé (15 oz can)
1/2 cup vegetable oil
1 cup fresh or dried cranberries

Preparation: Combine flour, spice, baking powder, and salt in bowl; stir to blend the dry ingredients well. Combine eggs, sugar, pumpkin, and oil in a mixing bowl, beating until smooth. Stir in flour mixture, then stir in cranberries. Spoon into a greased and floured 9x5x2-inch loaf pan. Bake at 325° for 1 hour and 15 minutes to 1 hour and 40 minutes, or until a wooden pick or cake tester inserted in center comes out clean. If you use the mini loaf pans, you probably won't need to bake them for the same time as the full size loaf. I think I did mine today for about 50 minutes...although I lost track somewhere along the line, so I'm not sure exactly. Just make sure to check them occasionally.

Enjoy!