Instructions: Combine the first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in cranberries.

Pour batter into a 9x5-inch loaf pan coated with cooking spray; sprinkle pecans over batter. Bake at 350 for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack.

Yield: 16
servings (serving size: 1 slice).

I made a bread today that takes advantage of two big Thanksgiving foods - Pumpkin and Cranberries. Im planning on taking it to my uncles house tomorrow. It smells pretty good.

I also made a banana variation for Neils parents, since his dad doesnt like pumpkin. Substitute 3 ripe bananas for the canned pumpkin and cranberries, and substitute 1 ts nutmeg for the pumpkin pie spice. It, too, smells pretty good.

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