Pumpkin Cranberry Bread- Sara

PUMPKIN CRANBERRY BREAD-Sara
2 ¼ cups all-purpose flour
1 teaspoon pumpkin pie spice
2 teaspoons baking powder
½ teaspoon salt
2 large eggs
2 cups granulated sugar
1 ¾ cups (15-ounce can) 100% Pure Pumpkin
½ cup vegetable oil
1 cup fresh, frozen or sweetened dried cranberries
· PREHEAT oven to 350° F. Grease and flour two 9x5-inch loaf pans.
· COMBINE flour, pumpkin pie spice, baking powder and salt in large bowl. Combine eggs, sugar, pumpkin and vegetable oil in small mixer bowl; beat just until blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
· BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 to 10 minutes; remove to wire racks to cool completely.