2 eggs, beaten

1 cup (125 mL) raw (white) sugar

1/2 cup (125 mL) vegetable oil

1 tsp (5 mL) Butter

1 cup (125 mL) cooked pumpkin (canned)

1 tsp (5 mL) Vanilla Extract

2 1/4 cups (565 mL) all-purpose flour

1 Tbsp Pumpkin Pie Spice

1 tsp (5 mL) baking soda

1/4 tsp (1.2 mL) salt

1 cup chopped cranberries

Combine first 5 ingredients; mix well. In large bowl, blend flour, Pumpkin Pie spice, soda, and salt. Stir in pumpkin mixture just until dry ingredients are moistened. Stir in cranberries, spoon batter in 9 x 5 inch loaf pan. Bake at 350 degrees F (180 degrees C) for 75 minutes or until bread is done. Cool in pan on rack for 10 minutes. Remove from pan and cool completely. Best if made day ahead of serving.