This cheerful quick bread is a seasonal favorite, warm and gently spicy. Made with applesauce instead of added oils, it is rich and moist, with the perfect hint of sweetness and a tart zing from the whole cranberries.
Preheat oven to 350 degrees fahrenheit. In a large mixing bowl, combine the flour, sugar, spices, salt, and baking soda.
If you have not already done so, run the baked pumpkin through the middle screen of a food mill. Combine the pumpkin, eggs, and applesauce in a separate bowl. (Pumpkin from a can does not need to be run through the mill.)
Add the wet ingredients to the dry ingredients and mix gently. Add the cranberries, stirring to incorporate.
Pour and scrape the batter into two buttered loaf pans and bake at 350* for 1 hour. Let cool and enjoy!
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