Pumpkin Cranberry Bread

(modified from southernfood.about.com)

2 ¼ c. flour 2 t. baking powder

1 c. sugar ½ t. salt

1 c. brown sugar 1 ½ t. cinnamon

½ t. allspice 1 t. ginger

2 eggs, beaten ½ c. vegetable oil

1 ¾ c. pumpkin puree (15 oz can.)

1 c. chopped fresh or frozen cranberries

Combine dry ingredients in bowl. Combine eggs & oil, and mix into dry ingredient mixture. Stir in pumpkin & cranberries. Spoon into two greased and floured 9x5x2-inch loaf pans. Bake at 350° for 55 minutes, or until a wooden pick or cake tester inserted in center comes out clean.