2 1/4 cups whole wheat flour (you may also use whole wheat pastry flour)
2 teaspoons aluminum free baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
2 free range eggs (beaten)
1 cup organic brown sugar or Sucanat or Rapudura
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
1 cup fresh or dried cranberries
In a large bowl combine flour, baking powder, sugar, pumpkin pie spice and salt. Mix well. In a separate bowl, combine pumpkin, eggs and oil. Mix well. Add pumpkin mixture to flour mixture and stir well. Fold in the cranberries. Transfer mixture to two lightly greased loaf pans.
Bake in a preheated oven at 350F for approximately 45 to 55 minutes or until golden and baked through. Cool for 5 minutes in pan before removing to wire rack to cool completely.