Instructions: Makes 2 loaves*

This recipe comes from Libbys (solid pack pumpkin). The sharp, sour cranberries are the perfect foil for the sweetened, pumpkin bread. The deep red of the cranberries contrasts beautifully with the bright, orange pumpkin. Its a snap to make, good looking,, tastes yummy and freezes well...a real winner.

Combine eggs, sugar, oil, and pumpkin; mix well. Combine flour, pie spice, soda and salt in large bowl; make well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Stir in cranberries. Spoon batter into 2 greased and floured 8x4 inch loaf pans. Bake in 350 degree oven for 1 hour or until a toothpick inserted in center comes out clean.

*Since I prefer a larger loaf, I double the recipe, but then pour mixture into 3 - 9x5 inch pans. These may need to bake a tad longer

**I substitute 1 tsp cinnamon and 1/2 tsp each ground ginger and nutmeg for the pie spice

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