Pumpkin Cranberry Bread

More care-for-family. The only thing I did was add some chopped fresh cranberries.

And, in a surprising turn of events, I made it home for the tail-end of Christmas after all. Which means I got in on the care package too. Double win.

3 cups sugar
1 cup grapeseed oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped fresh cranberries

Makes two loaves.

Preheat oven to 350 degrees F. Butter and flour two loaf pans.

In a large bowl, beat sugar and oil. Slowly beat in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt, and baking powder into another large bowl. Slowly fold the dry ingredients into the wet ones and stir to combine. Fold in cranberries.

Divide batter equally between prepared pans. Bake for about an 1 hour and 10 minutes. A toothpick into the center may not come out totally clean. The pumpkin makes this bread so moist, and some carryover cooking will occur as these cool.

Transfer to racks and cool for 15 minutes. Cut around edge of the loaves then turn them out onto racks and cool completely.