Recipe - Pumpkin Cranberry Bread

2 One fourth cup ALLPURPOSE FLOUR
1 tablespoon PUMPKIN PIE SPICE
1 teaspoon BAKING SODA
One half teaspoon SALT
2 EGGS
2 cup SUGAR
One half cup VEGETABLE OIL
1 cup SOLID PACK PUMKIN
1 cup CRANBERRIES, CHOPPED

IN LARGE BOWL, COMBINE FLOUR, PUMPKIN PIE SPICE, BAKING SODA AND SALT. IN
SMALL MIXER BOWL, BEAT EGGS; BEAT IN SUGAR, OIL AND PUMPKIN. POUR PUMPKIN
MIXTURE INTO DRY INGREDIENTS; STIR JUST UNTIL MOISTENED. STIR IN
CRANBERRIES. SPOON BATTER INTO 2 GREASED AND FLOURED 8X4INCH LOAF PANS.
BAKE IN PREHEATED OVEN AT 350 FOR 60 MINUTES OR UNTIL WOODEN TOOTHPICK
COMES OUT CLEAN. COOL FOR 5 TO 10 MINUTES; REMOVE FROM PANS.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini