2 slightly beaten eggs
2 c. sugar
1/2 c. oil
1 c. Libby's Solid Pack Pumpkin (1/3 of 29 oz. can)
2 1/4 c. flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
1 c. chopped cranberries (1/3 of bag - fresh available in November)

Combine eggs, sugar, oil and pumpkin, mix well. In a separate large bowl, combine flour, pie spice, baking soda and salt. Make a well in center. Pour pumpkin mixture into well - stir just until dry ingredients are moistened. Stir in cranberries.

Spoon batter into 2 greased and floured 8 x 3 3/4 x 2 1/2 inch aluminum loaf pans. Bake in moderate 350 degree oven for 1 hour or until toothpick inserted in center comes out clean. Makes 2 loaves.