Pumpkin cranberry bread

I made this for a few people during the holidays. I admit that I haven't made it nearly as much this year as in past, but I love the combination of pumpkin and cranberry. This particular bread was a hit with some friends who got the loaf as they boarded a plane to see family in South Carolina (or so I'm told) so I thought I'd post this one. I must admit that it smelled so good that I'm planning to make another batch this weekend thanks to the abundance of cranberries I bought and froze earlier this fall. It took me a little longer to bake because I put too much in the pan-but I'm pretty sure it tasted great anyway, and if anyone wants any of this when I make it again, it makes two full loaves (or four mini ones)so speak up!

I admit that I didn't take pictures of this creation when I made it but I will when I do it again!

Pumpkin Cranberry Loaf (obtained from Boston.com/food)
Butter (for the pans)
Flour (for the pans)
1 cup vegetable oil
2 cups sugar
4 eggs
2 cups mashed fresh pumpkin or 1 can (16 ounces) solid-pack pumpkin
3/4 cup water
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 cup chopped walnuts
1 bag (12 ounces) fresh cranberries

1. Set the oven at 350 degrees. Butter two 9-by-5-by-3-inch loaf pans. Line the bottoms with a piece of parchment paper cut to fit them. Butter the paper and dust the pans with flour, tapping out the excess. **I just buttered the pans, which works just fine as well. Whatever makes you happiest.

2. In an electric mixer, beat the vegetable oil and sugar until smooth. Add the eggs, one by one.

3. Blend in the pumpkin and water until incorporated.

4. With the mixer set on its lowest speed, add the flour, baking soda, salt, cinnamon, cloves, nutmeg, and allspice. When the batter is smooth, remove the bowl from the mixer stand.

5. With a large spoon, stir in the walnuts and cranberries. Divide the batter evenly between the pans.

6. Bake the cakes for 1 hour, or until the centers spring back when pressed lightly with a fingertip. Adapted from Kathleen King.