1/2 c. butter
1/2 c. shortening
2 1/2 c. sugar
4 eggs
2 c. fresh pumpkin (1 lb. can may be used - shredded is best)
3 c. flour
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1 tbsp. cinnamon
1/2 - 1 c. fresh or frozen cranberries, chopped coarse
1 c. pecans, chopped (or walnuts)

Preheat oven to 375 degrees. Cream butter, shortening and sugar. Beat in eggs, one at a time. Stir in pumpkin. Sift dry ingredients together and gradually stir into pumpkin mixture. Add cranberries and nuts, mixing well. Divide batter between 2 greased 2 quart loaf pans. Bake 50-60 minutes or until toothpick inserted comes out clean.