3 1/2 c. flour
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
2 tsp. grated orange rind
3/4 c. butter, softened
2 c. sugar
3 eggs
1 (16 oz.) can solid-pack pumpkin
1 c. chopped walnuts
1 c. chopped cranberries

Preheat oven to 350 degrees. Combine dry ingredients; mix well with a whisk. Set aside. Cream butter and sugar. Add eggs, 1 at a time and mix well after each addition. Alternate additions of pumpkin and dry ingredients to creamed mixture. Stir in nuts and cranberries. These can be chopped together in a food processor. Pour batter into 2 lightly greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Bake an hour or a little longer, until it tests done in the center. Freezes well if wrapped well.