Pumpkin Cranberry Bread

This is one of my favorite, most-used recipes! I often use it to make mini muffins and as a kid-pleaser I'll use chocolate chips instead of craisins. If you're making mini muffins, begin checking them after about 12 minutes.

Pumpkin Cranberry Bread

2 1/4 cups all-purpose flour
1 Tbsp. pumpkin pie spice
2 tsp. baking powder
1/2 tsp. salt
2 eggs
2 cups granulated sugar
1 3/4 cups (15-ounce can) Libby's Pure Pumpkin
1/2 cup vegetable oil
1 cup fresh, frozen or sweetened dried cranberries

Combine flour, pumpkin pie spice, baking powder and salt in a large bowl. Combine eggs, sugar, pumpkin and oil in a small mixer bowl; beat just until blended. Add pumpkin mixture to the flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into 2 greased and floured 9 x 5-inch loaf pans.

Bake in a preheated 350 degree oven for 55 to 60 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans for 5 to 10 minutes; remove to a wire rack and cool completely.