3 1/2 c. all-purpose flour
2 tsp. baking soda
3 c. granulated sugar
1/2 c. salad oil
4 eggs
1 c. milk
1 1/2 c. canned pumpkin
1 c. fresh cranberries, chopped
1 c. chopped nuts

Combine all dry ingredients and stir to blend. Stir in remaining ingredients and beat well. Pour into greased and floured bread pans. Bake in preheated slow oven (325 degrees) until done. Four pans (4 x 8 1/2) for 55 minutes. Test with toothpick for doneness.