Cranberry Pumpkin Bread
3 1/2 cups flour
1 2/3 cups sugar
2 tsp baking soda
2 tsp pumpkin pie spice (I substituted 1 tsp cinnamon and 1/2 tsp each of nutmeg & ground cloves)
1/4 tsp salt
1 tsp baking powder
1 16 oz can whole berry cranberry sauce ( this is an old recipe - the cans are now 14 oz!)
1 16 oz can pumpkin (I only had a 29 oz can -- you can't imagine the higher mathematics that ensued trying to figure out how much I needed -- just get the right size can, please)
2/3 cup oil
3/4 cup chopped pecans
The recipe I had copied from who-knows-where contained no mixing directions, so I just mixed it all together in whatever order I grabbed the ingredients. I don't think it matters for a quick bread recipe like this one.
Anywho, turn into 2 greased loaf pans and bake at 350 for about 65 minutes. Cool in pans for 10 minutes, then turn out of pans and cool on racks.