Cranberry Pumpkin Bread

I was dying to make something with pumpkin and decided on this Cranberry Pumpkin Bread recipe I found in a Taste of Home magazine.  Very delicious and worth the trouble to make!!!

Ingredients

3-3/4 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 eggs
1 can (15 ounces) solid-pack pumpkin
1/2 cup canola oil
2 cups fresh or frozen cranberries, thawed
1 cup chopped walnuts

Directions
In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.

Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).
Nutrition Facts: 1 serving (1 slice) equals 197 calories, 6 g fat (1 g saturated fat), 27 mg cholesterol, 162 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.
Cranberry Pumpkin Bread published in Taste of Home October/November 2006, p33