Are cans of pumpkin suddenly popping up at the end of every aisle in your grocery store?  Well, i love that is means it’s fall and holidays and the smell of cloves!  This pumpkin recipe has been a favorite of friends.

But this fall, I wanted a sweet bread recipe with pumpkin and I also wanted to use fresh cranberries from my mother-in-law.  I found a recipe in an old Southern Living, and then reduced the sugar and added fresh cranberries (instead of pecans) and I love the sweet/tangy combination.  Plus I adore any recipe that makes two.  It’s perfect for sharing with a friend or neighbor.  Just like banana bread, I think it’s best sliced and toasted the next day!

• 4  large eggs
• 2 cups  sugar
• 1  cup  vegetable oil
• 1  (15-oz) can pure pumpkin
• 1 tsp. vanilla
• 3 1/2  cups  all-purpose flour
• 2  teaspoons  baking soda
• 2  teaspoons  salt
• 1  teaspoon  ground cinnamon
• 1  teaspoon  ground allspice
• 1  teaspoon  ground nutmeg
• 1/2  teaspoon  ground cloves
• 2/3  cup  water
• 1 C chopped cranberries

Whisk eggs in a large bowl.  Add sugar, oil, pumpkin, and vanilla.

In a separate bowl, whisk dry ingredients (flour, baking soda, salt, cinnamon, allspice, nutmeg and cloves.)

Add dry ingredients to wet ingredients and then fold in water and cranberries.

Pour batter into 2 greased and floured 9- x 5-inch loafpans.

Bake at 350° for 1 hour (or until a wooden pick inserted in center comes out clean.)  Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack.