Cranberry-Nut Pumpkin Bread

(Makes 2 loaves)
3⁄4 cup butter
2 1⁄2 cups sugar
4 eggs
16 oz. can pumpkin (pure pumpkin, not pumpkin filling)
2/3 cup water
3/ 1⁄2 cups unbleached flour
2 tsp. baking soda
1 1⁄2 tsp. salt
1 1⁄2 tsp baking powder
1 tsp. cinnamon (I use 1 1⁄2 tsp.)
1 tsp. ground cloves
2/3 cup chopped nuts (I use walnuts)
1⁄2 cup of dried cranberries
In large bowl cream together butter, sugar and 2 eggs. Add remaining eggs, one at a time, beating thoroughly. Next, stir in pumpkin and water.
In separate bowl combine all remaining ingredients (except nuts and cranberries) and mix well. Add to pumpkin mixture, a little at a time, and stir until batter is thoroughly blended. Fold in the nuts and cranberries. Spoon batter into 2 greased and floured loaf pans.
Bake at 350 for 1 hour and 10 minutes or until toothpick inserted in center, comes out clean. Cool about 15 minutes before removing from loaf pans.

Recipe by: Leslie Gonzales

Happy Thanksgiving!