Cranberry-Pumpkin Bread

When I spotted a large bag of fresh cranberries at Costco, I snatched them right up! At home I had an issue of Paula Deen's "Holiday Flavors" magazine with this recipe included, and I was anxious to try it. The recipe makes two generous loaves of moist, flavorful bread.  The only thing I will change next time I make this bread is to add more cranberries and less raisins; I love the bright red little jewels throughout each slice! So pretty!
If you have any pumpkin left this is the perfect holiday bread for you. Quick breads make perfect gifts too; one for you, one for them:) They also freeze well.  I love quick breads because for minimal effort invested you get maximum returns!

Cranberry-Pumpkin Bread (Paula Deen)

1 (15 ounce) can pumpkin
1 cup vegetable oil
2/3 cup water
4 large eggs
3 1/3 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 cup chopped fresh or frozen cranberries
1 cup raisins
1/2 cup chopped walnuts




1.  Preheat oven to 350 degrees. Spray 2 (10-inch) loaf pans with nonstick baking spray with flour.2.  In a large bowl, add pumpkin, oil, 2/3 cup water, and eggs; beat at medium speed with a mixer until combined.
3.  In a medium bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, and cloves. Gradually add to pumpkin mixture, beating until smooth.  Stir in cranberries, raisins, and walnuts.  Spoon batter into prepared pans, and bake for 50 t0 60 minutes or until a wooden pick inserted in center comes out clean.  Let cool in pans for 10 minutes.  Remove from pans, and cool completely on wire racks.

ENJOY!