Pumpkin Cranberry Bread
1 can (or 2 cups fresh) pumpkin puree
1 2/3 cup sugar
1/2 cup vegetable oil
1/4 cup milk
2 teaspoons vanilla
4 large eggs
3 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
1/2 tsp baking powder
1 1/2 cups coarsely chopped fresh cranberries
1/2 cup chopped pecans or walnuts
Preheat oven to 350ºF. Spray two 9x5x3 loaf pans with cooking spray, set aside.
Combine pumpkin, sugar, oil, milk, vanilla, and eggs in a mixing bowl and mix well to combine. In a separate bowl, combine flour, baking soda, salt, cinnamon, ginger, nutmeg, and baking powder. Stir well with a whisk. Add dry ingredients to the wet ingredients and mix just until combined. Gently fold in the cranberries and nuts. Divide batter between the two loaf pans.
Bake in a 350º oven for 50-60 minutes, or until a tester comes out clean. Cool in pans on a rack for about 10 minutes. Carefully remove the bread from the pans and allow to cool completely before slicing.