[adapted from Taste of Home]
I like how the tartness of the cranberries come through this, balancing with the sweetness of the bread. This is festively delicious for Thanksgiving or for Christmas.
Combine 3 3/4 cups all-purpose flour, 3 cups sugar, 4 teaspoons pumpkin pie spice, 2 teaspoons baking soda, and 1 teaspoon salt. In a second bowl, whisk 4 large eggs; then whisk in 15 ounces pumpkin puree, and 1/2 cup canola oil. Incorporate into dry ingredients, stirring until just moist. Fold in 2 cups fresh or frozen cranberries and 1 cup chopped walnuts. Pour evenly into 2 buttered loaf pans. Bake at 350° for 70 to 80 minutes. Cool for 10 minutes in the pans before turning out onto a wire rack.
Brush honey onto the loaf and along the sides when the bread is still warm.
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