Recipe-Cranberry Pumpkin Bread (picture)

Here is another recipe that I've made for several years that goes over well no matter what time of year. It was originally meant for winter holidays as it's really good warm but I've made it year round and it's always received well.

If you are looking for a healthy version of this, forget it. There is no way to substitute enough items to make this healthy and it really compromises the flavor and texture. Just make it as written and eat a smaller portion. It's worth it.

Ingredients:
2 cups of cranberries (buy in season & freeze for year round use)
3 cups of sugar
3 3/4 cups flour
4 tsp pumpkin pie spice
2 tsp baking soda
1 cup walnut pieces (optional)
4 eggs
1/2 cup of oil (vegetable or canola is fine)
15 oz canned pumpkin (not pie filling)
1 tsp salt

Instructions:
Add flour, sugar, baking soda, pumpkin pie spice and salt in a large bowl. In a separate bowl mix eggs, oil and pumpkin. Combine wet & dry ingredients til just mixed. Fold in cranberries and walnuts. Split between 2 loaf pans and bake at 350 degrees for 70-80 minutes.

Serve warm or room temperature.