Creamberry Pumpkin Bread

This is a nice high fiber bread that helps get your fruit and vegetables in addition to a little protein.  It is quite filling.  If you don't have 3 bread pans, make 10 - 12 muffins for each loaf pan you are making.  Bake for 45 minutes.

  2 1/4 Cup flour                                                                   1 2/3 Cups Sugar

  1 1/2 Tsp Cinnamon                                                            2 Large Eggs

  1/2 Tsp Nutmeg                                                                  2 Cups Pumpkin

  1 Tbl baking powder                                                           1/2 Cup vegetable oil

  1/2 Tsp salt                                                                        2 Cups Fresh Cranberries

  8 Ounce Cream Cheese                                                          

Combine flour, spices, baking powder, and salt in bowl; stir to blend the dry ingredients well.  

Cream together the cream cheese and sugar.    

Add eggs, one at a time, and combine well.  

Add pumpkin and oil, beating until smooth. 

Stir in flour mixture.  Rinse and pick through the cranberries.

Stir them into the batter.  Spoon into 3 greased and floured 8 x 4-inch loaf pan. 

Bake at 350 for 1 hour and 15 minutes to 1 hour and 40 minutes, or until a wooden pick or cake tester inserted in center comes out clean.