Cranberry-Pumpkin Bread.

The first year that I taught school, one of my second grade students brought me a loaf of homemade Cranberry-Pumpkin Bread. I thought it was so fabulous that I begged her to ask her mother for the recipe. I think that I have made this every fall in the 23 years since Kelley's mom so generously shared her recipe with me.

Cranberry-Pumpkin Bread

2 eggs
2 c sugar
½ c vegetable oil
1 c pumpkin
2¼ c flour
1 T pumpkin pie spice
1 t baking soda
½ t salt
1 c chopped fresh cranberries

Combine eggs, sugar, oil and pumpkin and mix well. Sift together flour, spice, soda and salt. Make a well in the center of the dry ingredients and pour in pumpkin mixture. Stir just until ingredients are moistened. Stir in cranberries. Pour into greased and floured loaf pans (2 large or 4 small). Bake at 350° for an hour (large pans) or 40-45 minutes (small pans). Turn out onto wire rack and allow to cool.