In the Kitchen: Pumpkin Cranberry Bread

Pumpkin Cranberry Bread courtesy of DaVita

2 1/2 cups AP flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
2 eggs
2 cups sugar
1-3/4 cups canned pumpkin puree
1/2 cup vegetable oil
1 cup craisins (fresh or frozen cranberries can be substituted)

Preheat oven to 350*F
Combine flour, pumpkin pie spice, and baking powder in a large bowl
Combine eggs, sugar, pumpkin puree, and oil in a medium mixing bowl.  Beat until blended.
Add pumpkin mixture to flour mixture.  Stir until just moistened, then fold in cranberries.
Spoon batter into a mini loaf pan.  Bake for approx 40 minutes.  Inserted toothpick should come out clean.
Remove to a wire rack and cool.

You can also add batter to a 9x5 loaf pan but I made these to give as gifts so I packaged mine in seperate cellophane bags.