Pumpkin Bread with Cranberries

Thanks to working with some of the most exquisite bakers, I have obtained a fabulous recipe for the most delicious pumpkin bread I've ever tasted.  It has become a staple in our home which I make at least 6 times/year.  This recipe makes 2 loaves, so be sure to share with friends and family (or stick one in the freezer for later!)

3 1/2 c flour (I use whole wheat flour)
2 t baking soda
1 1/2 t salt
1 t baking powder
2 t cinnamon
2 t nutmeg
1/2 t ground cloves
3 c sugar
2-3 T minced fresh ginger root
2/3 c water
1 c oil (I prefer to use shortening in quick breads because it makes the loaves less dense)
5 beaten eggs
1 15 oz can pumpkin
1 bag fresh cranberries
(optional- 1 c walnut or pecan pieces)


Preheat oven to 350 degrees and grease two loaf pans

Mix dry ingredients first, then add wet, then beat on high for 2 minutes to add lift to dough by activating the gluten in the flour.  Add pumpkin and cranberries last.  Bake for 1 hour or until set.

Remove from loaf pans after 10-15 minutes and allow to cool on wire rack completely before wrapping up in foil for storage.