Pumpkin Cranberry Bread

I picked this recipe up years ago, made it once and then forgot about it for a while.  Just after Halloween this year I decided I wanted to make a batch and I’ve made it three times since then.  It disappears nearly as fast as I can get it baked!  I’ve made a couple of slight revisions to the recipe, but the original came from Libby’s.

Ingredients:
2 1/4 cups all-purpose flour
1  Tbsp pumpkin pie spice
2  tsp baking powder
1/2 tsp salt
2 eggs
1 tsp vanilla extract
2 cups sugar
1 3/4 cups (15 oz can) pure pumpkin
1/2 cup vegetable oil
1 cup fresh, frozen, or dried cranberries

Directions:
Combine flour, pumpkin pie spice, baking powder, and salt in large bowl.  Combine eggs, sugar, pumpkin, vanilla extract, and oil in small mixer bowl and beat until just blended.  Add pumpkin mixture to flour mixture and stir until just moistened.  Spoon batter into two greased and floured 9×5 inch loaf pans.

Preheat oven to 350.  Bake for 55-60 minutes (I find it takes a little less time) or until wooden pick inserted in center comes out clean.  Cool in pans for 5-10 minutes.  Remove to wire rack to cool completely.

Variation:
I like to make this in a mini loaf pan (like a cupcake pan but loaf-shaped).  Make recipe as above, then spoon into greased mini loaf pans.  Bake at 350 for about 15 minutes.  Makes about 3 dozen.