Pumpkin Cranberry Bread

This is one of those recipes my mother would kill me if she found out I shared. I don't know why, but there are only a handful of recipes my mother has deemed "not shareable," yet luckily for you, I don't ever abide by this rule. This is one of those, the weather is cool, its almost thanksgiving/the holiday season, and I need to start making things to bring as treats to various work/school functions. Its simple, you can make a ton of loaves at once, and if you get one of those intricate loaf pans with the ivy and holly over it, everyone will be amazed at your baking capabilities.

Ingredients:
2 1/4 cups of all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon of pumpkin pie spice (OR 1/2 nutmeg, 2 1/2 teaspoon cinnamon)
2 eggs, lightly beaten
2 cups sugar
1/2 cup veggie oil (my mother uses Mazola right blend, but I have no idea what this consists of, nor where to get it, but if you see it, get it)
1 cup solid pack pumpkin (DO NOT use pumpkin pie filling. Its not the same). You can also make your own from scratch by cooking the pumpkin meat in the over on a low heat, then putting it in the food processor, but its very time consuming.
1 cup fresh cranberries, chopped (by a machine, don't chop yourself, its exhausting and unnecessary)
powdered sugar (optional)
*intricately laced bread loaves (also optional)

Directions: (preheating at 350)
1. In a large mixing bowl, mix flour baking soda, salt & spice (until everything's nice...hehehe). Set aside.
2. In a small mixing bowl, mix eggs, sugar, oil, and pumpkin
3. Make a well (that's right, a volcano crater, if you will) in the flour mix & pour wet ingredients into well. Stir until dry ingredients are moistened.
4. Fold in the cranberries
5. Spoon batter in 2 greased & floured loaf pans (or one bunt pan)
6. Bake in preheated over at 350 for 50-60 mins, or as my mother calls it, "its toothpick clean." For those unaware, if you slide a knife or toothpick in the center of the bread it should come out clean, if not, it isn't done yet)
7. Let cool for 10 mins before taking out of the pan, BUT when it is still warm so it can slide out easily.
8. Sift powdered sugar over the top, and viola!