Pumpkin-Cranberry Bread

Prep time: 20 minutes
Cook time: 60 minutes
Total time: 80 minutes

Ingredients:
Vegetable oil spray
3 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups sugar
1/4 cup brown sugar
1 cup canola oil
3 large eggs
1/2 teaspoon vanilla
1 (16-ounce) can pumpkin
1/2 cup dried cranberries
1 cup fresh cranberries

Directions:

1. Preheatthe oven to 350 degrees.
2. Spray two 9-by-5-inch loaf pans with vegetable oil, and set aside.
3. Mix the flour, cinnamon, nutmeg, salt, baking powder, and baking soda together in a medium bowl until blended. Set aside.
4. Using an electric mixer or stand mixer fitted with the paddle attachment, beat the sugars and the oil together on medium speed for about 1 minute.
5. Add the eggs and vanilla, and mix until well blended.
6. Add the pumpkin and mix again on low speed until the mixture is smooth, scraping down the sides of the bowl when necessary.
7. Add the dry ingredients in two additions, and mix on low speed until just blended.
8.Stir in the dried and fresh cranberries by hand.
9. Divide the batter between the two pans, and bake on the middle shelf for 60 to 70 minutes, or until a toothpick inserted into the center of one loaf comes out clean and the loaves are golden brown.
10. Let the loaves cool for about 5 minutes in their pans, then remove from the pans and cool completely on racks.

(Makes 2 loaves, or 24 slices -- 1 slice per serving)