Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 2¼ cup | ALL-PURPOSE FLOUR |
| 1 tablespoon | PUMPKIN PIE SPICE |
| 1 teaspoon | BAKING SODA |
| ½ teaspoon | SALT |
| 2 | EGGS |
| 2 cups | SUGAR |
| ½ 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 8X4-INCH 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.