Instructions: In a mixing bowl, beat eggs and sugar. Add pumpkin and oil; mix well. Add dry ingredients; stir just until moistened. Fold in cranberries. Spoon into two greased 8 1/2 X 4 1/2 inch loaf pans. Bake at 350F for 50-55 minutes, or until bread tests done. Cool in pans 10 minutes before removing to wire racks.

Note: on a whim, I added about a cup of pecan halves to this along with the cranberries. It was delicious-very "autumn-y."

Cookin Up Country Breakfasts, Reiman Publications. The recipe was submitted by Kathryn Detweiler.

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