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A moist and delectable pumpkin bread with tart fresh cranberries. Have a slice for breakfast or enjoy as an afternoon snack.

Pumpkin Cranberry Bread

2 1/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2 cups granulated sugar
1 3/4 cups LIBBY'S® 100% Pure Pumpkin
1/2 cup vegetable oil
1 cup fresh frozen or sweetened dried cranberries

1. Preheat oven to 350°F. Grease and flour two 9 x 5-inch loaf pans.
2. Combine flour, pumpkin pie spice, baking powder and salt in large bowl. Combine eggs, sugar, pumpkin and vegetable oil in small mixer bowl; beat just until blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
3. Bake for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 to 10 minutes; remove to wire racks to cool completely.

Makes 2 loaves.

For 5 (8 x 4-inch) loaf pans: Prepare as above. Bake for 55 to 60 minutes.

For 5 or 6 (5 x 3-inch) mini-loaf pans: Prepare as above. Bake for 50 to 55 minutes.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.