1 cup canned solid-pack pumpkin 1 cup sugar 1/4 cup water 2 large eggs 1/4 cup vegetable oil 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1 cup fresh or frozen cranberries
Preheat oven to 350F degrees and butter a loaf pan, 8 1/2 x 4 1/2 x 2 3/4 inches. In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly. Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely.
This recipe was perfect for me. Lower in fat and sugar than most quick bread recipes, it turned out delicious, not too sweet. I doubled the spices, because I like things very flavorful. The bread was moist and well formed. Be sure to use very fresh baking powder!