Pumpkin Cranberry Bread

I made this recipe this weekend with the cranberries from my co-op order! It is really good with the tangy tast of cranberry! It is from http://www.bigoven.com/recipe/157957/Pumpkin-Cranberry-Bread

Ingredients

	1 cupcanned solid-pack pumpkin
	1 cupSugar
	1/4 cupWater
	2 largeEGGS
	1/4 cupVegetable oil
	2 cupsAll-purpose flour
	2 teaspoonsBaking Powder
	1/2 teaspoonSalt
	1/4 teaspoonBaking soda
	1/4 teaspoonGround cinnamon
	1/4 teaspoonGround ginger
	1/8 teaspoonGround cloves
	1 cupcranberries; fresh or frozen (I chopped them up so they would be more evenly dispersed.)

 

How to Prepare Pumpkin Cranberry Bread

Preheat oven to 350 F. and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches.
In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly.
Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered.
Makes 1 loaf, approximately 8 servings.