2 1/4 c. flour
1 tbsp. pumpkin pie spice
2 tsp. baking powder
1/2 tsp. salt
2 eggs
2 c. sugar
1 3/4 (15 oz.) cans pure pumpkin
1/2 c. vegetable oil
1 c. fresh, frozen or sweetened dried cranberries

Combine flour, pumpkin pie spice, baking powder and salt in large bowl. Combine eggs, sugar, pumpkin and oil in small mixer bowl; beat just until blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon into 2 greased and floured 9 x 5-inch loaf pans.

Bake in preheated 350°F oven for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 to 10 minutes; remove to wire rack to cool completely.

Yield: 2 loaves.